Foolproof Creamy Crab Croquettes

Name: Foolproof Creamy Crab Croquettes
Yield: 3 servings
Cuisine: American
Ingredients: 1 can Canned crabmeat; 1/2 Onion; 30 grams Flour; 30 grams Butter; 380 ml Milk + heavy cream (also fine with milk only); 50 ml Water from boiling maitake mushrooms; 50 ml White wine; 6 grams Sugar; 1 Salt and pepper; 1/2 cube Consommé bouillon cubes; 1 Egg; 1 Flour and panko

cookpad.japan @cookpad_jp

It's based on tips I saw on TV.
I assure you really, it's foolproof!

Water from boiling maitake mushrooms = boosts the umami of crabmeat. Aluminum foil cups = shapes the filling. Also a good heating conductor. Toothpick = allows steam to escape, preventing any bursting. That's what I heard.
You can also use shrimp instead of crabmeat Try adding the shrimp before adding white wine in step 1. For 2 to 3 servings. Recipe by Satokan

It's based on tips I saw on TV.
I assure you really, it's foolproof!

cookpad.japan @cookpad_jp

It's based on tips I saw on TV.
I assure you really, it's foolproof!

Saved

Ingredients

3 servings

1 canCanned crabmeat
1/2Onion
30 gramsFlour
30 gramsButter
380 mlMilk + heavy cream (also fine with milk only)
50 mlWater from boiling maitake mushrooms
50 mlWhite wine
6 gramsSugar
1Salt and pepper
1/2cube Consommé bouillon cubes
1Egg
1Flour and panko

Saved

Steps

1

Add sugar to minced onion and sauté. Add white wine and simmer to reduce the sauce. Remove the onion, and dissolve bouillon cubes. At this point, add water from boiling maitake mushrooms.
2

Melt butter in a pot. Add flour in 2 to 3 batches. Mix with a spatula and cook, making sure not to let it burn. Add milk when slightly bubbly. Stir and simmer, then add the mixture from step 1. Stir and simmer again until thick and creamy.
3

Add onion and canned crabmeat into the mixture from step 2. Mix everything up. Season with salt and pepper. Set aside to cool down slightly.
4

Put the mixed ingredients from step 3 into aluminum foil cups, and chill in the fridge for 20 minutes.
5

Remove from the foil cups. Dredge with flour, egg, and panko in that order. Form into desired shapes, secure from the side with a toothpick, then deep-fry at high temperature.
6

When golden brown, remove the toothpicks to serve.