Creamy Crab Croquette

Ingredients

• 1 onion
• 3 Tbsp unsalted butterr
• ⅓ cup all-purpose flour (⅓ cup = 50 g)
• 1¼ cup milk (at room temperature)
• 1 cube vegetable bouillon
• ½ tsp Kosher salt (more if you don’t use bouillon)
• Freshly ground black pepper
• 1 can crab meat (1 can = 6 oz, 170 g) (or fresh crab meat, squeeze the water out)
• ½ cup corn kernels
• all-purpose flour
• 2 large eggs (beaten)
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• Panko (Japanese breadcrumbs)
• neutral flavor oil (vegetable, canola, etc) (for deep frying)

Instructions

1. Cut onion in half and slice the onion with a slicer.
2. In a large non-stick frying pan, heat butter on medium-low heat. Add sliced onion and sauté until translucent.
3. When the onion is translucent, turn off the heat. Then add flour and mix well. Turn the heat back on and stir constantly for 1-2 minutes.
4. Pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick Béchamel sauce. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard.
5. Add a vegetable bouillon cube, salt, and pepper and mix well.
6. Add crab meat and corn and cook off as much moisture as possible while stirring. Take off from heat and allow to cool.
7. Spread the mixture on the bottom of a baking pan. Cover with plastic wrap and keep in the fridge for 1 hour. If you don’t chill the mixture enough, the croquette might explode while deep frying from the moisture.
8. After 1 hour, prepare the three bowls: one with flour, one with 2 beaten eggs (add 2 Tbsp. oil in here), and one with Panko. Divide the chilled mixture into 10 equal portions.
9. Lightly coat your hands with olive oil and scoop each portion out to make a small round cake, followed by dredging in the flour, diping into the egg, and then coating with Panko. Repeat this process with all the croquettes. Cover them with plastic wrap and keep in the fridge for at least 10 minutes.
10. In a large non-stick frying pan, heat ½ inch of oil on medium-high heat. When it’s hot (180C/350F), fix the shape of the croquettes and slip them into the oil to deep fry. Do not crowd the pan (maybe 4-5 at a time) and do not disturb them until the bottom side is golden brown. Then flip and wait till the other side also turns golden brown. Transfer the croquettes onto paper towel and serve immediately.

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