Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, crab cream croquettes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Crab Cream Croquettes is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Crab Cream Croquettes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook crab cream croquettes using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Crab Cream Croquettes:

1. Take as much (to taste) Crabmeat (canned is fine)
2. Prepare Flour
3. Prepare Butter
4. Get Milk
5. Make ready Parmesan cheese
6. Prepare Pepper
7. Take less than 1/2 teaspoon Soup stock granules
8. Get White wine
9. Make ready Egg yolks
10. Get ● Egg whites
11. Take ● Flour
12. Make ready ● Water
13. Get Panko

Instructions to make Crab Cream Croquettes:

1. Take the crabmeat out of the shell and shred it.
2. Add the butter to a frying pan and melt it over medium heat. When it's melted and foamy, add the flour little by little in 4 to 5 portions, stirring well between additions. Mix the butter and flour well with a wooden spatula so that they blend together. Be careful not to let it burn.
3. Add the milk, again little by little, mixing well to incorporate it with the roux between additions.
4. When all the milk has been added, the sauce should be thick like this. It should stiffen when cooled, but if it's already very thick when still hot add a little more milk. If it's too liquid on the other hand, just keep mixing it over heat for a while and it will thicken very soon.
5. Add the crabmeat, plus the pepper, Parmesan cheese, soup stock granules and wine. Bring the sauce briefly to a boil to evaporate the alcohol. Taste while adding the soup stock; if it tastes too rich, reduce the amount. Turn off the heat, and mix the egg yolks in very well.
6. Pour the sauce into a shallow container lined with plastic wrap. When it's cooled down to room temperature cover with more plastic wrap and chill well in the refrigerator. If the cream filling is soft it will become easy to handle after about an hour in the refrigerator.
7. When it's cooled and easy to handle, score the surface into 15 to 16 portions. Form the portions with oiled hands into small barrel shapes.
8. Mix the ● ingredients together to make the coating liquid. Dip the croquettes into the liquid, then coat with panko. If you like the coating to be thick, dip the croquettes back in the liquid and then in the panko a second time.
9. Cut a piece of absorbent paper into a rectangle and line the breaded croquettes on it. Put it in the frying oil paper and all. (Take the paper out with cooking chopsticks.) This way the croquettes won't fall apart in the oil, and there's less chance of burning yourself. Deep fry them quickly in 170-180°C oil. (See Hints.)
10. Today I made a fresh tomato-based chili sauce to go with the croquettes. See.

So that’s going to wrap it up with this special food crab cream croquettes recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!