Kani cream korokke

Method

1. 1 Boil the crab for 10 minutes, then remove the meat and keep the meat fibers intact instead of grinding it.
2. 2 Melt the butter with the flour for 3 minutes, then gradually pour in the warm milk and stir for 10 minutes until a thick béchamel sauce is formed.
3. 3 The sauce should be thick enough to form a solid mass when cooled; a thin sauce will cause the balls to melt in the oil.
4. 4 Mix the crab meat, sautéed onions, and nutmeg together, spread evenly on a tray, and refrigerate for 4 hours.
5. 5 Shape into flat patties, then roll in flour, dip in egg, and coat twice with breadcrumbs.
6. 6 Fry at 185 degrees for exactly 2 minutes; frying for too long will cause the balls to pop and the sauce to spill into the oil.

With an appliance

• Air fryer 1 hr 36 min

  For step 6: spray the breadcrumb coating evenly twice with oil, then fry in a preheated air fryer at 200 degrees for 7 minutes, flipping at the 4th minute and removing immediately when golden brown to prevent the cream filling from bursting.