Transform crabstick meat into something incredible with this mouth-watering crab cream croquettes recipe. These crunchy cakes of deliciousness consist of a crispy, fried panko bread crumb coating on the outside and a creamy, melt-in-the-mouth and softly savoury crab meat filling on the inside. Serve them up for dinner, add to a bento lunchbox, or give out as an appetiser at parties.
1 onion 60g butter 6 tbsp flour 500-550ml milk 160g crabsticks pinch of salt and pepper flour, 1 egg, panko breadcrumbs (for frying)
Peel and thinly slice the onion and fry it in a pan with butter on low heat.
When the onion is translucent, turn off the heat. Add the flour, mix them together well, and cook for about 2-3 minutes to cook the flour to form a roux for thickening.
Gradually add the milk little by little, stirring it in order to ensure no lumps remain until it starts to thicken.
Add the crab sticks to the mixture and season with salt and pepper.
Cook for about 5 minutes. Add a little more milk according to achieve desired thickness.
Once it has cooked, take the mixture off the heat and spread it in a shallow tray and leave to cool. Cover tightly with cling film and keep in the fridge for at least 30 minutes.
When it has cooled, separate the mixture into 12 portions and make into croquette shapes. You can make small ones for your lunch box. If you have time, after forming keep in the fridge for at least 10 minutes before frying.
Fill three separate trays/bowls with flour, beaten eggs and panko breadcrumbs. Dip each of the croquette patties into the flour first, then the beaten egg and finally the panko until well coated.
In a large pan, heat some cooking oil on medium temperature and fry the croquettes until they are golden brown and crispy. Try not to turn them over too much.
When they are cooked eat with your favourite sauce.