📝 About This Recipe
A beloved staple of Japanese Yoshoku (Western-style) cuisine, these Kani Cream Korokke feature a luxuriously silky bechamel center packed with sweet crab meat and sautéed onions. Encased in a shattering, golden panko crust, the contrast between the molten, creamy interior and the crunchy exterior is nothing short of culinary magic. It is a comforting, sophisticated dish that brings the nostalgic flavors of a Tokyo bistro right into your home kitchen.
🥗 Ingredients
The Creamy Filling
- 6 oz Crab meat (lump crab or high-quality shredded imitation crab)
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 1/2 medium Yellow onion (very finely minced)
- 1/2 cup All-purpose flour (sifted)
- 2 cups Whole milk (at room temperature)
- 2 tablespoons Heavy cream (for extra richness)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (ground)
- 1 pinch Nutmeg (freshly grated)
The Breading (Breading Station)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten with 1 tsp of oil)
- 1.5 cups Panko breadcrumbs (Japanese style)
- 3 cups Neutral oil (vegetable, canola, or grapeseed for frying)
Serving and Garnish
- 1/4 cup Tonkatsu sauce (or a mixture of ketchup and Worcestershire)
- 2 cups Green cabbage (shredded very thinly)
- 1 Lemon (cut into wedges)
- 1 sprig Parsley (for garnish)
👨🍳 Instructions
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1
In a large skillet over medium-low heat, melt the 4 tablespoons of butter. Add the finely minced onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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2
Sprinkle the 1/2 cup of flour over the onions. Stir constantly with a wooden spoon or whisk for 2 minutes to cook out the raw flour taste, creating a smooth roux.
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3
Slowly pour in the milk, 1/4 cup at a time, whisking vigorously after each addition to ensure no lumps form. Once all milk is added, stir in the heavy cream.
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4
Continue cooking the sauce over medium heat, stirring constantly, until it becomes very thick and pulls away from the sides of the pan. It should be thicker than a standard gravy.
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5
Gently fold in the crab meat, salt, white pepper, and nutmeg. Taste and adjust seasoning if necessary. Remove from heat.
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6
Transfer the mixture to a shallow baking dish and spread it flat. Press plastic wrap directly onto the surface 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 chilled and firm, divide it into 8-10 equal portions. Lightly grease your hands with oil and shape each portion into an oval or cylinder.
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8
Prepare your breading station: one bowl with flour, one with the beaten egg/oil mixture, and one with panko breadcrumbs.
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9
Dredge each croquette in flour (shake off excess), dip into the egg wash, and finally coat thoroughly with panko, pressing gently so the crumbs adhere.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot to 340°F (170°C). Use a thermometer for precision.
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11
Fry the croquettes in batches of 2 or 3. Do not overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until the exterior is a deep golden brown.
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12
Carefully remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 2 minutes before serving so the interior sets slightly.
💡 Chef's Tips
The most common mistake is trying to shape the mixture while it is still warm; it MUST be ice-cold and firm. If your mixture feels too soft even after chilling, you can pop it in the freezer for 20 minutes before shaping. When frying, ensure the oil is at the correct temperature; if it's too low, the croquettes will absorb oil and burst. Handle the breaded croquettes gently, as the filling becomes liquid again very quickly once it hits the hot oil. For a more intense seafood flavor, you can add a teaspoon of lobster base or dashi powder to the bechamel.
🍽️ Serving Suggestions
Serve hot alongside a mountain of finely shredded raw cabbage for a refreshing crunch. Drizzle generously with Tonkatsu sauce or a homemade tartar sauce. Pair with a bowl of hot miso soup and steamed short-grain white rice for a complete meal. A chilled Japanese lager or a crisp dry Riesling cuts through the richness of the cream perfectly. Add a side of Japanese potato salad for the ultimate Yoshoku experience.