How to Make Crab Cream Croquettes (Part 1)

I'll show you how to make melted crab cream croquettes. You can easily recreate the taste of a Western-style restaurant at home! Crab cream croquettes may seem difficult to make, but they are easy to make if you know how. I hope you'll enjoy this delicious crab cream croquette at home as much as I do!
In the second part of this article, I'll show you how to make an incredibly delicious tomato sauce. In the second part, I'll show you how to make a very tasty tomato sauce that goes perfectly with the creamy cream croquettes.
Chapter
0:00 Opening
0:17 Making the Bechamel
1:24 Tips on how to keep the béchamel from becoming lumpy
2:21 Preparing the white onions
2:40 Fry the ingredients
3:30 Tips on how to draw out the flavor from the ingredients
3:45 Making the seeds
4:19 How to chill the seeds
4:55 Tips for cooling the seeds quickly
4:40 Tips on how to avoid rupture 1
5:22 Putting on the batter
5:52 Tips on how to prevent rupture 2
6:39 Start frying
6:58 Tips on how to deep-fry
7:49 What to do if the filling is cold when you fry it
Recipe for Crab Cream Croquettes
(Ingredients)
60g flour
60g butter
300cc milk
2 cans of crab (100g solid weight)
Add the juice
1.5 white onions, white part
40g butter
100cc milk
egg
light flour
Bread flour
Prepare two pots.
Heat the milk over low heat until just before boiling.
In a separate pan, sauté the flour in 60g of butter over low heat.
When the flour is cooked, pour in the milk that has been heated to just before boiling.
Stir immediately with a whisk, and when it is mixed to some extent, switch to a spatula and stir further. When the mixture is smooth, add the nutmeg and the béchamel is ready.
Cover with a lid and set aside by the stove.
In a separate pan, add 40g of butter and slowly fry the chopped white onion over low heat.
Add the canned crab with its liquid.
Add 100cc of milk and simmer over low heat for 3 minutes.
After 3 minutes of simmering, add the béchamel and mix smoothly.
Season with a pinch of salt.
Spread the mixture out on a bat and refrigerate for about 1.5 hours.
When cool, dip your hands in salad oil and roll into a ball.
Coat with flour, egg, and breadcrumbs in that order.
Deep-fry in oil at 180℃.
Serve with tomato sauce and enjoy!
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