Crab Cream Croquette (Kani Kuream Korroke)

I love fried foods. Japanese food is full of fried foods like Tempura, Katsu and Korokke.
Although fattening, it's hard to give up fried foods.

Croquettes are very popular in Japan. There are many variations and it is a common dish in a Japanese household. You probably won't see these in a fancy restaurant. These are often found ready-made in the deli sections at the grocery store, for convenience. Many people take advantage of this, as an inexpensive and easy dinner.

These Crab Cream croquettes are my son's favorite and mine too.

It takes a little time to make a bechamel sauce (white sauce) for the filling but it is relatively easy to make.

When forming the patties you can make either flat ones or cylindrical ones.

I like crispy ones so I usually put 2 coats of egg and panko.

Fried foods are most delicious when just fried so make sure to get everything else ready first.

Dekimashita!

 

Crab Cream Croquette (Kani Kuream Korroke)

 

For the Korroke:

• 220g (about 8 oz) crab meat (from refrigerated section, plastic tub -- you can find this at Costco)
• 30g butter
• 1 onion, minced
• 5 button mushrooms, minced 1/4 inch
• 70g butter
• 70g flour
• 600cc milk
• 1 Tbsp white wine
• 40cc crab juice (squeezed from the crab meat)
• 1 egg yolk
• 30cc heavy cream
• salt and pepper to taste
• 1 C flour in a separate dish
• 2 eggs, beaten in a separate dish
• 2 C panko (breadcrumbs) in a separate dish

• oil for frying

1. In a pan, sauté the onions in 30g butter until lightly browned. Put aside about 1/3 of the onions for the sauce (see below. Add mushrooms and sauté until the mushrooms are limp. Set aside.
2. Melt 70g butter in a skillet pan over low heat. Sprinkle flour over the butter and stir in gradually until smooth, like a creamy paste.
3. Add milk in parts, stirring well each time until incorporated. Once all the milk has been added, the mixture should not be runny but thick.
4. Add onion, mushrooms, crab meat and crab juice. Stir. Add the egg yolk and stir constantly for 2 or 3 minutes while cooking. Add salt and pepper.
5. Set the mixture aside in a bowl. Let it rest in the refrigerator for 15 minutes or so.
6. Make patties with the mixture, dip into the flour, egg, and then panko, coating well with each dip. Pat it to make the panko stick.
7. Heat 2 inches of vegetable oil in a cast iron pan until hot (over medium heat). Fry the patties until golden brown. Do not turn the patty until it is set on the bottom side.
8. Drain on a paper towel lined plate to absorb excess oil.
9. Eat while warm with sauce.

For the sauce:

(make while korroke mixture is cooling in the fridge)

• 1 425g can tomato sauce
• Onions from recipe above
• 30g butter
• 30cc water
• 30cc port wine

1. Put onions in saucepan over medium low heat.
2. Add tomato sauce, water, and wine. Stir and add salt and pepper for flavor.
3. Cook until it just barely simmers (about 3-5 minutes).
4. Serve with korroke.