Fresh Crab Croquette

Makes about 30 croquettes

Ingredients

500g crabmeat

100g butter

100g flour

750ml milk

2 onions

25g sugar

2g salt

Eggs

Panko (Japanese breadcrumbs)

Preparation for the mixture

Finely chop the onions. Heat some oil in a pan and sauté the chopped onions until golden-brown, then set aside. Melt the butter in a pan. Add in the flour and cook for a few minutes. Pour in the milk and stir constantly. Add in the onions and crabmeat, and season with salt. Wait until the mixture cools down. Finally, put it into the fridge overnight and allow it to thicken.

Forming the croquettes

Beat the eggs in a bowl. Prepare the flour and panko in two separate dishes. Form the mixture into a ball. Coat it with the beaten egg. Then, coat it with flour. Dip it into the beaten egg again. Lightly press the panko onto the mixture ball. Repeat for each croquette.

Deep-frying the croquettes

Prepare oil in a saucepan and heat it up to 160°C to 200°C. Deep-fry until golden brown.