Creamy Crab Croquette
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Japanese
Serves: 10 croquettes
  • 45g unsalted butter
  • 4 tbsp all-purpose flour
  • 400ml whole milk (or more if needed)
  • 200g lump crab meat
  • 4 pieces crab stick - shredded
  • ½ tsp salt and pepper
  • 1 tsp chicken / seafood bouillon powder
  • Crispy coating -
  • 1 cup Japanese breadcrumb (or more if needed)
  • 1 egg – beaten
  • 2 tbsp flour
  • 60ml milk
  1. Melt butter in a large saucepan and add in flour.
  2. Cook over medium low heat for about 5 mins until a light butter base is formed.
  3. Add in half of the milk and continue to stir gently.
  4. Once a paste is formed, add in the rest of the of the milk and continue to stir.
  5. The base should be smooth and creamy.
  6. Turn off heat and season with salt, pepper and chicken powder. If you have seafood seasoning, you could use it too.
  7. Add in both kinds of crab meat. Mix well.
  8. If the texture feels too thick, add in some more milk.
  9. Transfer into a deep dish lined with cling wrap.
  10. Allow to cool for 20 mins before covering with cling wrap.
  11. Transfer into fridge to cool and set for 1 to 4 hours. You could leave it overnight too.
  12. Prepare the egg batter by combining the egg, flour and milk together.
  13. Add Japanese panko breadcrumb into a large plate.
  14. Remove crab filling from the fridge and portion equally.
  15. Wet your palms slightly with water and shape each croquette into a ball.
  16. Dip in the egg batter evenly and transfer to the breadcrumb.
  17. Cover with breadcrumb and shape into a patty.
  18. At this point, you could choose to freeze them or cook directly.
  19. Heat enough oil so it covers about ⅓ from the base.
  20. Drop a few breadcrumbs to test the heat of the oil. If they float and bubble immediately, it is ready.
  21. Carefully add in the croquette, one at a time. Do not overcrowd the pot.
  22. Adjust heat to medium and deep fry until both sides are golden brown.
  23. Serve warm with squeeze of lemon or Tonkatsu/mayonnaise sauce.
Recipe by Bear Naked Food at