Have you heard of a Japanese TV drama “I’m Home” by the famous actor Kimura Takuya? If you are into Japanese culture or charm by Kimura Takuya (like the missus), I think you should give it a try.
It is a 10 episodes TV drama that tells a tale of Ieji Hisashi, a securities company employee who got into accident that turns him amnestic. All 5 years memory that he had before the accident was totally wiped out. In the 5 years period he was separated with his ex-wife and remarried and had a kid but he has no memory of it whatsoever. This is a story about a man finding his feet in his life, his job, relearn about his divorce, and reconnecting with his new and old family. It is an interesting story.
Anyway, we are not here to review Kimura Takuya TV drama. We are here for the food! You see, in the drama, Ieji Hisashi loves cooking. It was said by him in the drama that cooking calms him down. In one particle scene, he made creamy crab croquettes (クリーム蟹コロッケ) for his daughter which caught our eyes.
Both the missus and I love croquettes. We occasionally make our own croquettes when we were craving for one but a creamy crab croquette? That was new to us. We were so eager to try it ourselves and so we do our best to learn about creamy crab croquettes. This process including us pausing and repeat the exact scene for dozens of times just to get what we can from it, and of course, some research from the internet. After awhile and few trials and errors, we finally came out with the version that we deemed as perfect.
Few critical matters to be aware when making creamy crab croquettes:
- Croquettes are easy to make but creamy crab croquettes require slightly more work and gentle handing. Regular croquettes are made from mixture potato and meat, but creamy crab croquettes are made from, you guess it, cream and crab meat. To roll and form cream crab into a croquette shape, it has to be chilled in fridge so it is not so runny to handle. However, the body temperature from your hands would still easily melt it even it was chilled, during handling. Although this could be easily overcome by wearing a pair of latex gloves and some careful handing.
- We are using crabstick again since we have some sitting in the fridge. If you fancy, actual crab meat would do best in this recipe. However, if it is not available or just do not like the trouble of handling actual crab, crabstick is also a decent option.
Creamy Crab Croquettes
- Pot for frying
- 1 Onion
- 30 g Butter
- 3 tbsp All purposed flour
- 100 g Crab stick (or actual crab meat)
- 50 g Beech mushroom
- 1 cup Full cream milk (or regular milk)
- Salt (season to taste)
- Black pepper (season to taste)
- 1 cup All purposed flour
- 1 cup Bread crumbs (Panko)
- 2 Eggs
- Cooking oil (enough to cover the croquette during frying)
- Shred the crabstick and finely chop them.
- Finely chop the onion and mushroom.
- With a pan, fry the onion with butter on medium heat.
- When it started to turn brown, add mushroom in and continue frying for about a minute.
- Add flour in and mix it with spatula.
- Add cream in and keep stirring with spatula so the flour does not crumb.
- Add the shredded crabstick in and continue cooking and stirring with spatula. Season it with salt and pepper to your liking.
- Cook it until it turns creamy and sticky. About the consistency of English mustard.
- Pour it on a tray and let it cool to room temperature. Once cool down, chill it in fridge for at least an hour.
- Time for deep frying. Pour enough oil into a frying pot and heat it to 175 degree C.
- Prepare 3 trays or containers. Crack and mix 2 eggs into one of it, pour flour into another one, and bread crumbs on the last.
- Get the creamy crab out from the fridge. It should be firming up by now. Divided it 5 portions.
- Scope a portion up with hands and form it into croquette shape.
- Coat it with flour, then egg, and finally bread crumbs. Then straight to the heating oil for frying.
- Fry until golden brown and it is done. Repeat step 13-14 for the remaining.
- And we are done! Enjoy your creamy crab croquettes~