Crab Cream Croquettes

Crab Cream Croquettes

We received a lot of king crab as a gift, so I turned some of it into crab cream croquettes. The rich, crab-packed cream sauce is delicious.

Ingredients: 16 croquettes

Crabmeat (canned is fine)
As much as you like
60 g
60 g
5 cups (1000 ml)
Parmesan cheese
1 tablespoon
a small amount
Soup stock granules
A little less than 1/2 teaspoon
White wine
50 ml
Egg yolks
● Egg whites
● Flour
100 g
● Water
100 ml
As needed


1. Take the crabmeat out of the shell and shred it.
2. Add the butter to a frying pan and melt it over medium heat. When it's melted and foamy, add the flour little by little in 4 to 5 portions, stirring well between additions. Mix the butter and flour well with a wooden spatula so that they blend together. Be careful not to let it burn.
3. Add the milk, again little by little, mixing well to incorporate it with the roux between additions.
4. When all the milk has been added, the sauce should be thick like this. It should stiffen when cooled, but if it's already very thick when still hot add a little more milk. If it's too liquid on the other hand, just keep mixing it over heat for a while and it will thicken very soon.
5. Add the crabmeat, plus the pepper, Parmesan cheese, soup stock granules and wine. Bring the sauce briefly to a boil to evaporate the alcohol. Taste while adding the soup stock; if it tastes too rich, reduce the amount. Turn off the heat, and mix the egg yolks in very well.
6. Pour the sauce into a shallow container lined with plastic wrap. When it's cooled down to room temperature cover with more plastic wrap and chill well in the refrigerator. If the cream filling is soft it will become easy to handle after about an hour in the refrigerator.
7. When it's cooled and easy to handle, score the surface into 15 to 16 portions. Form the portions with oiled hands into small barrel shapes.
8. Mix the ● ingredients together to make the coating liquid. Dip the croquettes into the liquid, then coat with panko. If you like the coating to be thick, dip the croquettes back in the liquid and then in the panko a second time.
9. Cut a piece of absorbent paper into a rectangle and line the breaded croquettes on it. Put it in the frying oil paper and all. (Take the paper out with cooking chopsticks.) This way the croquettes won't fall apart in the oil, and there's less chance of burning yourself. Deep fry them quickly in 170-180°C oil. (See Hints.)
10. Today I made a fresh tomato-based chili sauce to go with the croquettes. See Recipe ID: 581852.

Story Behind this Recipe

I made these for my husband, who loved bechamel sauce based dishes.