Creamy Crab Croquettes
or
Oven-Safe Skillet 24cm Deep
- Cook
- 28 min
Filling (Makes 12 croquettes)
1 cup (200 g) crab meat
1 medium onion, finely chopped
¾ tablespoon (10 g) butter
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons white wine
1 sheet (3 g) gelatin, soaked for 5 minutes in cold water and drained
White sauce
3 tablespoons (40 g) butter
⅓ cup (40 g) bread flour
1 ⅔ cups (400 ml) milk
All-purpose flour
1 large egg, beaten
Panko breadcrumbs
2 ½ cup (600 ml) vegetable oil
Equipment
Glass or Stainless Steel Lid
[White Sauce] In a small pot, melt butter over low heat. Once the butter melts, add in bread flour. Stir constantly to avoid scorching. Once the flour loosens and smells like freshly baked cookies, slowly stir in milk, avoiding lumps. Once the sauce thickens, remove from heat.
Add ¾ tablespoon of butter into the pan and melt over low heat. Once the butter melts, add onions, salt, and pepper and lightly stir. Cover with lid and sauté for about 10 minutes, occasionally stirring to avoid scorching.
Add in crab and white wine. Simmer over medium-high heat for about 5 minutes or until the white wine is reduced. Stir well to avoid scorching.
Once the filling mixture thickens, turn off the heat and add gelatin to melt. Add White Sauce from Step 1 into the pan and stir well. Pour the filling onto a baking sheet. Cover with plastic wrap allowing the wrap to touch the surface of the filling. Refrigerate for at least 2 hours.
Once cooled, cut the filling into 12 even pieces and gently roll into barrel shapes. Coat with flour, egg and breadcrumbs in that order.
Pour vegetable oil in the pan and heat over medium-high heat for about 5 minutes. Gently stir the oil and measure the oil temperature using a thermometer. Once the oil reaches 355°F (180°C), carefully drop the fillings in the oil. Frying 4–6 croquettes at once is recommended. Turn down to medium heat and fry for about 4 minutes. Remove from the pan and place on paper towels to remove excess oil. Repeat for the remaining fillings and serve.
Removing excess moisture in Step 3 seals in the flavors. Be careful not to burn the mixture.
When cooling the filling, the plastic wrap should touch the surface of the filling so that condensation cannot form. A well-refrigerated filling is easier to form into shape.
If a thermometer is not available, sprinkle a pinch of panko in the pan. If the panko sinks and then immediately floats back to the surface, the oil is hot and ready.
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Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
