Crab Cream Korokke (Kani Cream Korokke)

  • 100g (3 1/3 oz)crab meat (you can use sea salad crab meat instead of crab-meat) 
  • 120g (1/4 lb) butter
  • 150g (5 1/4 oz) flour
  • 2 cubes stock (whatever) 
  • 15g (1/2 oz) sugar
  • 250 ml (~1 cup)  milk
  • 100 ml (~6 1/2 Tbsp) fresh cream
  • 2 Tbsp light soy sauce
  • 2 Tbsp mirin 
  • 3 cups oil
The use of an Oil or Confectionary Thermometer is highly recommended. As we learn more about fats and oils affecting health we find that temperature of the oil wrt its kind can give us a greater safety leeway. It's a little cost for an immersion thermometer and a digital unit with a remote probe at a higher cost, can be used in many situations to give an increased guarantee of the perfectly cooked roast or fish or BBQ compartment. For deep frying all we have to do then is look up the characteristics of the chosen oil or fat and then adjust the temperature accordingly using the thermometer as the indicator to see exactly where we are at.

Béchamel sauce: 
  1. Crush the stock cubes into a sauce pan and pour in the cream and fresh milk. Adjust heat to medium.
  2. Heat the butter in another saucepan and stir until melted. Then add the flour and sugar and season with salt and pepper. Stir gently but very well until the sauce is well mixed then remove from heat.
  3. Meanwhile, add the soy sauce and mirin into the first saucepan when the milk is boiling and stir well by using a wire whisk. Pour this into the second saucepan (the butter, flour mixture) and stir well at a minimum heat for about 15 minutes. Sauce should be mixed continually to produce a smooth sauce.
  4. When the sauce is at this stage add the crabmeat into the sauce and continue to stir until water has evaporated. At this point, sauce texture should be very stiff  then remove from the heat.
  5. Pour the sauce into a large container and allow to cool. When cool, put the sauce container into the fridge for at least 6 hours. This process firms the mixture allowing easier moulding of the contents into croquettes.

Coating & Cooking: 
  1. Break the eggs into the bowl and add little bit of milk. Sift the flour into another. Add 1Tbsp water and mix well.
  2. Heat the oil in a fry pan.
  3. Prepare the panko and flour in different containers.
  4. Mold a suitable amount of the mixture to make a croquette.
  5. Place the flour mix into a very shallow plate like a saucer then coat a croquette with flour.
  6. Follow by a dip and turn in the egg.
  7. Finally roll the croquette in the breadcrumbs (panko).
  8. Heat the oil in a  pan for deep frying. @160oC (320 F)If a thermometer is not available then an easy test for correct temp of the oil is to take a small cube of bread 5mm (1/4 in) and drop in the hot oil. If this turns golden at 25 seconds and not less than 20 seconds the oil temp is satisfactory
  9. Fry the korokke until golden brown, generally 3 to 4 minutes. Can fry 3 or 4 korroke at once without affecting the oil temperature greatly.

These may be served with Tonkatsu Sauce or ideally Tartare Sauce