Crab Mornay Korroke


  • 130g (4 ½ oz) fresh (or canned) crabmeat
  • 110g (4 oz) onion, finely chopped
  • 1 tablespoon canola or olive oil
  • 1 large hard-boiled egg, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  For Bechamel Sauce:
  • 30g (1 oz) unsalted butter
  • 30g (1 oz) flour
  • 360ml (1 ½ cups) whole milk, warmed
  • Flour, one egg and panko for coating the korroke
  • Vegetable oil for deep frying


  1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
  2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes, taking a little care not to burn the roux.. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick Bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.
  3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.
  4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the korroke, as this allows easier modelling of the korroke.
  5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko. Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the korroke, placing them in a container lined with grease-proof paper. Cover and return to the fridge until ready to use.
  6. To prepare, heat the oil to approximately 180 degrees C. Deep fry the korroke for 3 to 4 minutes until a dark golden brown. Carefully remove the korroke from the oil and drain momentarily on paper towels. Serve hot. 
Place a selection of mustard, konkatsu and tartare sauces in small bowls as serving sauces for the diners to choose and use.