Name: How to Make Creamy Crab Croquettes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Cuisine: Japanese
Ingredients: 30 grams salted butter; 150 grams white onion (chopped); 120 grams canned crab meat; 1 tbsp white wine; 40 grams salted butter (for the sauce); 40 grams flour (for the sauce); 200 ml whole milk (for the sauce); 150 ml heavy cream (for the sauce); 30 grams mozzarella cheese (for the sauce); pinch of ground nutmeg (for the sauce); salt to taste (for the sauce); pepper to taste (for the sauce); 1 whole egg (for breading); flour (for breading); bread crumbs panko (for breading); vegetable oil (for frying)

Good for Sharing Crab Fried Viral Recipe Appetizer

Kani cream croquettes are a delicious Japanese comfort food, made with a creamy, crab-filled center wrapped in a crispy, golden-brown crust.

“Kani” means crab in Japanese, and “cream croquette” (or “kuriimu korokke”) refers to these indulgent, melt-in-your-mouth bites that combine tender crab with a smooth bechamel sauce.

Though croquettes have European roots, Japan has fully embraced them, turning them into a cozy favorite found everywhere from family kitchens to casual eateries and izakayas (Japanese pubs).

These croquettes are all about balance and contrast. On the outside, you get a satisfying crunch, while the inside is soft and creamy with a delicate, ocean-fresh sweetness from the crab. The bechamel sauce adds a buttery richness, making every bite feel wonderfully luxurious without being too heavy. The seasoning is just enough to bring out the natural flavors without overpowering the crab, letting its subtle sweetness shine.

One of the great things about kani cream croquettes is how versatile they are. They can be the main star of a meal, a tasty appetizer, or even a snack if made smaller. And they’re easy to pair with different sides to make them feel even more special.

Traditionally, they’re served with a pile of shredded cabbage, which adds a refreshing crunch that balances out the creamy filling perfectly. A drizzle of tonkatsu sauce (a tangy Japanese Worcestershire-style sauce) ties it all together, adding just the right hint of zest. But you could also mix it up with a simple green salad, some lightly pickled vegetables, or a bowl of warm miso soup on the side.

Whether for dinner or a cozy snack, kani cream croquettes are a great choice. They bring the comfort of a classic Japanese dish with a flavor and texture that feels a little bit luxurious.

Overview

Prep time: 40 mins

Cook time: 15 mins

Total time: 55 mins

Total servings: 8

Difficulty: Medium

Ingredients

30 grams salted butter
150 grams white onion (chopped)
120 grams canned crab meat
1 tbsp white wine
40 grams salted butter (for the sauce)
40 grams flour (for the sauce)
200 ml whole milk (for the sauce)
150 ml heavy cream (for the sauce)
30 grams mozzarella cheese (for the sauce)
pinch of ground nutmeg (for the sauce)
salt to taste (for the sauce)
pepper to taste (for the sauce)
1 whole egg (for breading)
flour (for breading)
bread crumbs panko (for breading)
vegetable oil (for frying)

Expert's Tip

This creamy white sauce makes adding rich flavor to your meals super easy! Each bag is ready to use—simply open it to make creamy croquettes, or heat it in boiling water for 2-3 minutes to use in pasta, soup, or gratin. Packed with vegetables and seasonings, this sauce adds extra aroma and umami, making your meal feel a bit more special without the hassle.

Instructions

1) Gather the Ingredients

You'll need salted butter, white onion, canned crab meat, white wine, whole milk, heavy cream, mozzarella cheese, flour, breadcrumbs (panko), eggs, and vegetable oil.

1 / 2

2) Prepare the Ingredients

Start by chopping the onion. Then, combine the milk and heavy cream in a cup. Microwave the mixture until it reaches body temperature. Once done, set it aside.

1 / 7

3) Prepare the Filling

Place butter in a hot pan and add the chopped onions. Sauté the onions until they become soft and translucent, then season with salt to taste. Next, add the canned crab meat and white wine.

Continue to sauté the mixture until the white wine has evaporated, then set it aside.

1 / 9

4) Make Bechamel Sauce

In a medium heat pan, melt the butter. Add the flour and whisk continuously for about 1-2 minutes over low heat. Gradually pour in the warm milk and heavy cream mixture while constantly whisking. Continue whisking until all the milk and cream are combined with the roux, forming a thick and smooth bechamel sauce.

Once the desired consistency is reached, stop the heat. Add salt, pepper, and a pinch of ground nutmeg. Then, stir in the cheese and whisk until fully melted.

1 / 4

5) Combine the Filling and the Bechamel Sauce

Mix the prepared bechamel sauce into the sautéed crab filling. Stir well to combine. Divide the mixture into eight portions using an ice cream scoop. Cover the portions with plastic wrap and freeze them in the freezer for 1 to 2 hours to set.

1 / 4

6) Bread the Croquettes

Coat each portion with flour. Then, dip them in egg before covering them with breadcrumbs (Panko). Repeat this process for each portion.

1 / 3

7) Fry the Croquettes

Heat vegetable oil in a fryer pot to 350°F. To test if the oil is ready, dip the end of a wooden spoon or chopstick into the oil. If bubbles form around it, the oil is hot enough.

Fry the croquettes, flipping them as needed, until they turn golden brown and crispy (approximately 2-3 minutes). Since the filling is already cooked, you only need to fry them until they are golden brown. Once done, set them aside.

8) Serve and Enjoy!

Arrange them on a plate, and for a traditional touch, pair them with shredded cabbage.

Note: Store the fried creamy crab croquettes in the fridge for 2-3 days. If you prefer to freeze them, wrap either the uncooked or cooked croquettes in plastic wrap, and they will stay fresh for up to a month.

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

View articles by Mana Sobral

How to Make Creamy Crab Croquettes

Overview

Ingredients

Expert's Tip