Go Back
–+ servings
Creamy Crab Croquette

Irresistible Creamy Crab Croquettes Perfect for Entertaining

Creamy Crab Croquettes are a delicious fusion appetizer that blends Korean and Japanese influences, perfect for entertaining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 croquettes
Course: Appetizers
Cuisine: Japanese, Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquette Base
  • 1 cup Crab Meat/Imitation Crab (Surimi) Can substitute with shrimp or scallops.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 scallions Spring Onions Chives are a great alternative.
  • 1 tsp Salt Season to your liking.
  • 1 tsp Black Pepper Omit if a milder version is preferred.
  • 2 tbsp Butter (for sautéing) Olive oil can be used instead.
  • 2 tbsp All-Purpose Flour Gluten-free flour can be used.
  • 1 large Egg A flax egg is a perfect vegan alternative.
  • 1 cup Panko Bread Crumbs Gluten-free panko is available.
  • Vegetable Oil for frying Neutral Oil Can use canola oil.
  • 2 tbsp Parsley (for garnish) Optional for if you prefer a simpler presentation.
For the Béchamel
  • 2 tbsp Butter (for béchamel) Margarine can be substituted.
  • 2 tbsp AP Flour (for béchamel) Can use gluten-free flour.
  • 1 cup Whole Milk Almond milk can be swapped for a lighter variation.

Equipment

  • Skillet
  • Saucepan
  • Mixing Bowl
  • shallow dishes

Method
 

Step-by-Step Instructions for Creamy Crab Croquette
  1. In a skillet over medium heat, melt 2 tablespoons of butter. Add finely diced onion and chopped spring onions, sautéing for about 3-4 minutes until soft and translucent.
  2. In a separate saucepan, melt 2 tablespoons of butter over low heat. Gradually whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute until it forms a roux. Slowly add 1 cup of whole milk while constantly whisking until thickened into a smooth béchamel sauce, about 3-5 minutes.
  3. Combine the sautéed onion mixture with the béchamel in a large bowl, fold in 1 cup of crab meat, adding salt and black pepper to taste. Mix thoroughly and allow to cool for 10-15 minutes.
  4. Shape the mixture into small oval or round croquettes, roughly the size of a golf ball, yielding about 12-14 croquettes.
  5. Set up a dredging station with flour, beaten egg, and panko. Roll each croquette in flour, dip in egg, and coat with panko. Fry in hot oil for about 3-4 minutes per side until golden brown and crispy.
  6. Carefully remove the fried croquettes from the oil and drain on paper towels. Garnish with parsley and serve warm with your favorite dipping sauce.

Nutrition

Serving: 1croquetteCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a thicker coating, double-dip the croquettes—first in flour, then egg, and again in panko before frying for extra crunch.

Tried this recipe?

Let us know how it was!