📝 About This Recipe
A crown jewel of Japanese Yoshoku cuisine, these Kani Cream Korokke feature a luscious, velvety crab-infused béchamel encased in a shatteringly crisp panko shell. Unlike potato-based croquettes, these are a labor of love, celebrating the delicate sweetness of crab meat and the richness of a slow-cooked white sauce. Each bite offers a sophisticated contrast of textures that has made them a beloved comfort food classic in Tokyo's western-style bistros.
🥗 Ingredients
The Crab Filling
- 200 grams Lump Crab Meat (high quality canned or fresh, picked for shells)
- 1/2 Yellow Onion (finely minced)
- 50 grams Unsalted Butter (divided into two 25g portions)
- 50 grams All-Purpose Flour (sifted)
- 400 ml Whole Milk (at room temperature)
- 2 tablespoons Heavy Cream (for extra richness)
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated preferred)
The Breading (Breading Station)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (beaten with 1 tsp oil)
- 1.5 cups Panko Breadcrumbs (Japanese style)
- 3 cups Neutral Oil (for deep frying (vegetable or canola))
For Serving
- 4 tablespoons Tonkatsu Sauce (or a mixture of ketchup and Worcestershire)
- 1/4 head Green Cabbage (finely shredded)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a medium saucepan over medium-low heat, melt 25g of butter. Add the minced onions and sauté until translucent and soft, about 5 minutes, without browning them.
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2
Add the remaining 25g of butter to the pan. Once melted, add the 50g of flour. Stir constantly with a silicone spatula for 2-3 minutes to cook out the raw flour taste, creating a smooth roux.
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3
Gradually whisk in the milk, adding about 1/4 cup at a time. Ensure the mixture is completely smooth before adding more milk to prevent lumps. The sauce will be very thick.
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4
Once all milk is incorporated, stir in the heavy cream, salt, white pepper, and nutmeg. Continue to cook for 2 minutes on low heat until the sauce is glossy and thick enough to hold its shape.
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5
Gently fold in the crab meat, being careful not to break up the lumps too much. Taste and adjust seasoning if necessary.
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6
Transfer the mixture to a shallow glass baking dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2-3 hours (or overnight) until completely firm.
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7
Once the mixture is cold and firm, divide it into 8-10 equal portions. With lightly oiled hands, shape each portion into an oval/cylindrical log.
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8
Prepare your breading station: one bowl with flour, one with the beaten egg mixture, and one with panko.
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9
Dredge each croquette lightly in flour, dip into the egg wash, and then coat thoroughly with panko. Press the panko gently to ensure it adheres well.
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10
Heat the oil in a deep pot to 170°C-180°C (340°F-350°F). Do not let the oil get too hot or the centers won't warm through before the outside burns.
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11
Fry the croquettes in batches of 2 or 3 to avoid crowding. Fry for 2-3 minutes until they are a deep golden brown. Handle gently as they soften significantly when hot.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels for 1 minute before serving.
💡 Chef's Tips
Chilling is non-negotiable; if the filling isn't ice-cold, the croquettes will burst in the hot oil. When shaping, if the mixture sticks to your hands, lightly coat your palms with neutral oil rather than flour. Use 'Nama Panko' (fresh breadcrumbs) if available for an even crunchier, restaurant-style texture. Do not over-stir the crab meat into the hot béchamel; you want distinct bites of crab throughout the creamy center. If a croquette starts to leak in the oil, remove it immediately to prevent the oil from sputtering and degrading.
🍽️ Serving Suggestions
Serve alongside a pile of finely shredded raw cabbage to provide a refreshing, crunchy contrast. Drizzle generously with Tonkatsu sauce or a homemade blend of ketchup, Worcestershire, and a dash of soy sauce. A side of Japanese potato salad or a simple miso soup makes this a complete Teishoku-style meal. Pair with a crisp, cold Japanese lager or a dry sparkling white wine to cut through the richness of the cream.