If you’re craving something rich and creamy, then this dish is for you. The inside is filled with a smooth and delicate crab filling, then coated with crispy panko breadcrumbs for a striking contrast of flavors.
I noticed a large pack of imitation crab sticks in the fridge that needed to be used before the expiration date, so this dish immediately came to mind and I began recipe testing. There is quite a debate between using imitation crab sticks and real lump crab in recipes, but I feel there is a time and place for both.
I’ve tested both ingredients and felt imitation crab sticks suit this recipe much more than real lump crab. Aside from imitation crab sticks being cheap, it also adds better texture and sweetness to the soft filling. Don’t get me wrong though, I’m a huge fan of real lump crab — but it’s expensive and is a better fit when the ingredients are more simple and the crab can be the main star of the dish.
Ingredients
Béchamel
- 2 tbsp butter (40g)
- 1 tbsp all-purpose flour (22g)
- 1.5 cups whole milk
- 25g white sharp cheddar cheese
Filling
- 1 tbsp butter
- ½ onion, finely minced (75g)
- 100g imitation crabmeat, chopped
- ¼ tsp salt, or to taste
- ¼ tsp crushed black pepper
Breading
- ¼ cup all-purpose flour
- 2 eggs, whisked
- 1 to 2 cups panko breadcrumbs
- frying oil
Garnish
- dried parsley flakes
- sliced lemons
Recipe
- Start by preparing the béchamel. Melt the butter on medium heat, then gradually whisk in the flour and continue to mix for about 2 minutes to cook out the rawness. Gradually pour in the milk while whisking continuously and continue to cook for about 15 minutes. You will likely need to adjust the heat or take the pot on/off the heat to ensure it doesn’t bubble too vigorously. Stir often to ensure a smooth sauce and it’s ready when slightly thick and similar to pancake batter. Once ready, turn off the heat and stir in a handful of cheese.
- This step can be done while letting the béchamel cook. Melt a tablespoon of butter in a separate pan on medium heat and add the onions. Cook for about 8 minutes while stirring occasionally until translucent and just starting to brown. Add the imitation crabmeat and cook for another 2 to 3 minutes.
- Combine the onion and crabmeat mix into the béchamel and season with salt and pepper to taste.
- Transfer the filling into a rectangular dish and use a spatula to even it out. Cover, then place into the fridge to cool for at least 2 hours.
- Heat the frying oil in a pan large enough to submerge the croquettes completely. In the meantime, set up the breading station of flour, eggs and panko breadcrumbs.
- Remove the filling from the fridge and cut into 6 even pieces. Work quickly to shape each piece into a disc, then dip into flour, eggs and a generous coating of panko breadcrumbs. Also make sure to shake off the excess after dipping.
- Deep fry for about 4 minutes until golden brown, and gently flip halfway through. Transfer to a paper towel lined plate to soak up oil.
- Plate and garnish with dried parsley flakes, then serve immediately with sliced lemons.
Watch my video tutorial here
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Creamy Crab Croquette
Description
If you’re craving something rich and creamy, then this dish is for you. The inside is filled with a smooth and delicate crab filling, then coated with crispy panko breadcrumbs for a striking contrast of flavors.
Ingredients
Béchamel
- 2 tbsp butter (40g)
- 1 tbsp all-purpose flour (22g)
- 1.5 cups whole milk
- 25g white sharp cheddar cheese
Filling
- 1 tbsp butter
- ½ onion, finely minced (75g)
- 100g imitation crabmeat, chopped
- ¼ tsp salt, or to taste
- ¼ tsp crushed black pepper
Breading
- ¼ cup all-purpose flour
- 2 eggs, whisked
- 1 to 2 cups panko breadcrumbs
- frying oil
Garnish
- dried parsley flakes
- sliced lemons
Instructions
- Start by preparing the béchamel. Melt the butter on medium heat, then gradually whisk in the flour and continue to mix for about 2 minutes to cook out the rawness. Gradually pour in the milk while whisking continuously and continue to cook for about 15 minutes. You will likely need to adjust the heat or take the pot on/off the heat to ensure it doesn’t bubble too vigorously. Stir often to ensure a smooth sauce and it’s ready when slightly thick and similar to pancake batter. Once ready, turn off the heat and stir in a handful of cheese.
- This step can be done while letting the béchamel cook. Melt a tablespoon of butter in a separate pan on medium heat and add the onions. Cook for about 8 minutes while stirring occasionally until translucent and just starting to brown. Add the imitation crabmeat and cook for another 2 to 3 minutes.
- Combine the onion and crabmeat mix into the béchamel and season with salt and pepper to taste.
- Transfer the filling into a rectangular dish and use a spatula to even it out. Cover, then place into the fridge to cool for at least 2 hours.
- Heat the frying oil in a pan large enough to submerge the croquettes completely. In the meantime, set up the breading station of flour, eggs and panko breadcrumbs.
- Remove the filling from the fridge and cut into 6 even pieces. Work quickly to shape each piece into a disc, then dip into flour, eggs and a generous coating of panko breadcrumbs. Also make sure to shake off the excess after dipping.
- Deep fry for about 4 minutes until golden brown, and gently flip halfway through. Transfer to a paper towel lined plate to soak up oil.
- Plate and garnish with dried parsley flakes, then serve immediately with sliced lemons.
