Slice the onion thinly and sauté in butter over low heat.
Once the onions are translucent, turn the heat off and add some flour.
Mix with the heat still off, until it's no longer floury.
Turn the heat back on. Pour in the milk in batches and stir over low to medium heat.
When it's as thick as the picture, add crabsticks and season with salt and pepper.
Simmer for about 5 minutes over low heat. Add milk to adjust the consistency to your liking.
Transfer the mixture onto a flat container.
Once cooled, cover with plastic wrap and refrigerate well over 30 minutes.
When chilled, divide the potato mixture into 12 portions. You could also make smaller ones for bento.
Shape them into barrels and coat thoroughly with flour, beaten eggs, and panko in that order. If you don't have fine panko, you could make them finer by crushing the regular kind you have with your hands.
Deep-fry in oil heated over medium.
Try not to touch them too much: just flip the croquettes over once.
The sauce in the picture is made of a mixture of equal parts ketchup + okonomiyaki sauce + Japanese Worcestershire sauce. You can serve your croquettes up with this or anything else you'd like.
I fried these ones too much, but they were still relatively tasty because they were crispy. These taste delicious enough even without any sauce.
Story Behind this Recipe
I've made these so many times because I love cream croquettes. I think these were what made my husband fall for me (lol)! Even without consommé, the crabsticks make it very tasty.
Brown the onion over low heat until sweet. Make sure not to burn. Coat with lots of flour and eggs; breadcrumbs are better if fine. PS: If it's too soft to form the croquettes, chill briefly in the freezer for a better result!