Photograph of the finished Kani cream korokke

Japan · Khoai kem cua chiên xù Kani cream korokke

Kani cream korokke

1 hr 40 min Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 1 kg
  • Photograph of Fresh milk Fresh milk 1.4 l
  • Photograph of Flour Flour 280 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Panko breadcrumbs Panko breadcrumbs 440 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Oil Oil 1.6 l
  • Photograph of Nutmeg Nutmeg 4 g
  • Photograph of Tonkatsu sauce Tonkatsu sauce 200 g

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.

Start cooking