Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you.See disclaimer for more info.
Jump to
What is Crab Cream Croquette (Kani Kurimu Korokke)?
Korokke (コロッケ) is a deep-fried food that is commonly filled with potatoes, meat, or seafood. Korokke was inspired by the Dutch croquette, known as “kroket.”
French and Dutch croquettes were introduced to Japan during the Meiji era (1868-1912). However, since dairy processing technology was not well established in Japan, the potato croquette was invented as the first Japanese korokke.
Crab Cream Croquette (Kani Kurimu Korokke or カニクリームコロッケ) has a creamy filling instead of using potatoes. It is made with white sauce and crab meat, and now one of Japan’s most popular and elegant forms of korokke.
How I Developed This Recipe
Making the perfect crab cream croquette can be a bit tricky at times. I remember the first time I tried making them at home; the creamy filling, unlike the sturdy potato ones, was difficult to shape and would ooze out during deep-frying.
The challenge was clear: how do I create a crab cream croquette recipe that not only holds together but also keeps the elegant taste?
I’ve thought about this a lot and have created this recipe that turns out perfect every time. I have included several tips and tricks to prevent known failures in the post!
Ingredients & Substitution Ideas
- Unsalted Butter: I always use unsalted butter in my recipes. If you ask me, salted butter can alter the saltiness of the dish. If you’re using salted butter, remember to adjust the salt content elsewhere in the recipe.
- Yellow Onion: I diced these finely. Yellow onions are a staple in Japan, but white onions work just as well.
- Crab Meat: I think canned crab does the trick, but you can use fresh crab meat, of course. If crab isn’t your thing, white-fleshed fish like cod or even prawns and lobster are excellent substitutes, and imitation crab can also be a quick fix.
- Tomato Ketchup: I’m a fan of Heinz tomato ketchup, but feel free to use your favorite brand.
- All-Purpose Flour: Needed to thicken the roux. Cake flour works as well.
- Whole Milk: Skim milk doesn’t quite give the same richness, so I recommend sticking to whole milk for this recipe.
- Nutmeg: A touch of nutmeg enhances the sweetness of the filling beautifully.
- Grated Cheese: I used cheddar cheese, but Gouda is a good alternative that I think pairs well. Other mild meltable cheeses would also be suitable.
- Batter Ingredients: For the batter, I mix cold water, egg, all-purpose flour, and panko bread crumbs. By the way, making panko at home is easier than you think! Check out my panko breadcrumb recipe for guidance.
- Sauce: This sauce is a simple blend of ketchup and Worcestershire sauce.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Crab Cream Croquette at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Sauté the onions
Melt unsalted butter in a medium saucepan over a gentle medium-low heat. Add diced onions, and sauté them until they’re soft and have a translucent glow.
Remember, we’re aiming for softness, not browning. In my experience, this step is crucial for that subtle onion flavor without any bitterness.
Before diving in, measure out all your ingredients. Having everything at arm’s reach ensures a smooth process. This simple preparation can be a game-changer.
STEP
Add the ingredients
Once the onions are right, stir in crab meat and ketchup. Mix until everything’s well incorporated.
Sift in all-purpose flour. This ensures no lumps and a smooth texture. Mix it in thoroughly.
Pour the milk into your roux, one-third at a time. Employ a whisk to break up any potential lumps, and it’s important to whisk continuously.
This method ensures a consistent, smooth texture. In my experience, rushing this step can lead to a lumpy sauce, and nobody wants that.
It’s a bit of an arm workout, but the result is a velvety, lump-free result that’s worth every effort.
Tip
Use cold or room-temperature milk. This might seem trivial, but it’s crucial. Cold milk helps prevent those pesky lumps from forming.
STEP
Season the roux
Add salt, black pepper, nutmeg, and grated cheese. Switch to a spatula and mix until the filling thickens.
Here, you’re aiming for a consistency similar to mashed potato.
STEP
Allow the filling to cool completely
To be able to shape the Kani Cream Croquette well, it’s important to first let the filling cool completely.
After cooking it in a pan, transfer it to a wide container, preferably made of stainless steel. Once it’s cool to the touch, place it in the freezer for 30 minutes.
Don’t freeze it completely, just enough for it to become firm and easy to shape.
If time allows, store the filling in the refrigerator until it completely sets.
STEP
Make the batter
In a bowl, combine cold water, egg, and all-purpose flour. Whisk them together until you have a smooth batter.
Using batter instead of egg alone makes it less likely to fail when frying.
Then set up two plates side by side. On one plate, spread out some plain flour for dusting. On the other, lay out panko breadcrumbs. This station will help streamline the coating process.
STEP
Shape the filling into barrels
Retrieve the crab filling from the freezer/refrigerator and divide it into 8 equal portions. Roll each portion into a neat barrel shape.
Shaping cream croquettes is more challenging compared to potato korokke. While most korokke dishes are shaped like a disk or oval, cream croquettes are barrel-shaped.
This is because cream korokke has a softer texture, and forming it into barrels reduces the likelihood of it exploding or leaking out.
It’s crucial to work quickly when shaping the cream korokke, as the heat from your hands can cause the filling to melt and become sticky. Once shaped, you can freeze them until ready to batter and fry if you like.
STEP
Coat the barrels
Once your oil is hot and ready (180°C/356°F), it’s time to coat those barrels.
To achieve perfectly cooked korokke, frying them at a temperature range of 170 to 180 degrees Celsius (340-355°F) is essential.
This temperature ensures the outer layer becomes deliciously crispy while effectively warming the filling.
If the oil temperature is too low, the frying process will take longer, causing the batter to peel off and the white sauce to leak out, which is the worst nightmare for crab cream croquette!
On the other hand, if the heat is too high, the panko might burn while the filling remains cold. Since the inside is already cooked, there is no need to cook the ingredients while frying in oil, but it’s important to make sure the filling is hot all the way through!
First, roll them in the plain flour, ensuring they’re lightly dusted. Dip them into the egg batter, ensuring they’re well coated. Finally, give them a generous roll in the panko breadcrumbs.
Apply panko breadcrumbs evenly and thoroughly
To avoid any explosions in the thinner areas of your dish, it’s best to apply the batter and panko evenly. Instead of using separate flour and egg coatings, I suggest making a thick batter and coating it with panko breadcrumbs.
Keep in mind that a thicker batter will serve as a barrier to prevent the sauce from leaking out.
STEP
Frying in Batches
After coating the croquettes, it is recommended to place them straight into the hot oil to ensure even cooking. It is best to fry them in batches to prevent overcrowding, which can vary depending on the size of your pot (in my case, I cooked four at a time).
While waiting for a batch to cook, keeping the uncoated croquettes in the freezer is advised to maintain their firmness.
For this recipe, deep frying is recommended to fully submerge the korokke in oil. Shallow frying may cause the filling to explode because the exposed part is not cooking directly and becomes unstable.
When flipped, the croquette will likely break, and the filling will leak out. Therefore, deep frying is a better option for cream korokke.
Do not overcrowd the oil
When frying, it’s crucial to maintain a consistent oil temperature. If too many are added at once, the oil temperature can drop, resulting in greasy korokke and a higher chance of filling explosions.
It’s best to fry in small batches, depending on your pot size. Avoid interfering with them once they’re in the oil, as they’re fragile and could break or lose their panko coating if mixed or turned.
If this happens, the filling may leak or explode. Please wait until the crumb coat has cooked and hardened before turning or removing them.
A mesh spoon is recommended for lifting them out over chopsticks or tongs.
Fry the croquettes until they achieve a crispy, golden-brown hue. Once done, transfer them to a wire rack to drain any excess oil.
STEP
Serve
While the croquettes are draining, mix ketchup and Worcestershire sauce in a small bowl for a simple Japanese-style korokke sauce.
Serve them together and enjoy!
Jump to Full Recipe Measurements
How to Store
Preparing crab cream croquettes requires a bit of effort. Hence, you may want to make a large batch and store them for later.
The recommended way to store them is by freezing them after shaping them into barrels and coating them in breadcrumbs, instead of frying them and storing the leftovers.
That way, you can simply heat the oil and fry them again for a delicious taste.
To do this, individually wrap the croquettes in plastic and place them on stainless steel trays in the freezer, being sure not to overlap them.
Since the croquettes are soft before frying, handle them gently while wrapping or placing them on the trays to maintain their shape. These croquettes can be stored for up to 3 weeks when frozen this way.
Storage summary
Room temperature – Not recommended.
Refrigerated – Not recommended.
Frozen – Up to 3 weeks (before frying).
I hope you enjoy this Kani Kurimu Korokke recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Deep-fried Japanese Recipes
- Korokke (Meat and Potato Croquette)
- Kabocha Korokke (Japanese Pumpkin Croquettes)
- Menchi Katsu (Ground Meat Cutlet)
- Tonkatsu (Pork Cutlet)
Crab Cream Croquette (Kani Kurimu Korokke)
5 from 3 votes
By Yuto Omura
Japanese kani cream korokke is a delicious Japanese-style croquette filled with crab and onions and bound in a béchamel sauce. It is enjoyed for lunch, dinner, in bento lunchboxes, or even as a party appetizer!
Prep Time15 minutes mins
Cook Time15 minutes mins
Chilling Time45 minutes mins
Total Time1 hour hr
Course Appetizers, Bento, Main Course, Side Dish, Snack
Cuisine Japanese
Servings 8 croquettes
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chilling Time: 45 minutes mins
Total Time: 1 hour hr
Course: Appetizers, Bento, Main Course, Side Dish, Snack
Cuisine: Japanese
Servings: 8 croquettes
Print Recipe Pin Recipe Save Recipe
Print Pin Save
Ingredients
Filling
- 30 g unsalted butter unsalted
- 170 g yellow onion(s) finely diced
- 110 g crab meat canned
- 1 tsp ketchup
- 4 tbsp all-purpose flour
- 200 ml whole milk
- ¼ tsp salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 2 tbsp cheese grated cheddar or similar
Batter
- 50 ml cold water
- 1 medium egg(s)
- 5 tbsp all-purpose flour plus extra for dusting
- 75 g panko breadcrumbs see how to make your own panko breadcrumbs here
- cooking oil for deep frying
Korokke sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
Instructions
Filling
Take a medium saucepan and melt 30 g unsalted butter over a medium-low heat. Add 170 g yellow onion(s) (diced) and sauté until soft and translucent (don't let it brown).
Once the onion is soft, add 110 g crab meat and 1 tsp ketchup.Mix until well combined.
Sift in 4 tbsp all-purpose flour and mix thoroughly.
Add 200 ml whole milk one-third at a time while whisking continuously.
Add ¼ tsp salt, 1 pinch black pepper, 1 pinch nutmeg and 2 tbsp cheese.
Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potato.
Transfer to a wide container and leave to cool. Once cool enough to touch, place in the freezer for 30 minutes or until firm enough to shape.
Shaping and frying
Preheat your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While you wait for it to heat up, take a bowl and add 50 ml cold water, 1 medium egg(s) and 5 tbsp all-purpose flour. Whisk together until a smooth batter is formed.
Prepare two plates, one with flour for dusting and one with 75 g panko breadcrumbs.
Remove the crab filling from the freezer and cut into 8 equal pieces.
Roll each piece into a barrel shape.
Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of panko breadcrumbs.
Once coated, immediately place each croquette straight into the hot oil, I recommend cooking them in batches. (Place the uncoated croquettes in the freezer while you're waiting for the others to cook.)
Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.
While they rest, mix 2 tbsp ketchup and 1 tbsp Worcestershire sauce to make your easy korokke sauce.
Serve and enjoy!
Keyword crab cream croquette, crab cream croquette recipe, crab korokke, cream croquette, cream korokke, creamy crab croquette, how to make crab cream croquette, Japanese crab croquette, Japanese croquette, Japanese croquette recipe, Japanese korokke, Japanese korokke recipe, kani cream croquette, kani cream korokke, kani kurimu korokke
Notes
You can shape and batter kani cream croquette in advance, keep them in the freezer and then fry just before serving.
Tried this recipe?Tag @sudachi.recipes and hashtag it #sudachirecipes
