Crab Cream Croquette

In a separate pan, melt the remaining 2 tbsp butter (3 Tbsp) over medium heat.

Whisk in flour (3 Tbsp) to create a roux and cook for 2-3 minutes.

Gradually add the warm milk (237 mL), whisking constantly to prevent lumps.

Add the cream (59 mL) and simmer until thick enough to coat a spoon.

Stir in the sautéed onions and crabmeat (200 g).

Season with salt (to taste), white pepper (to taste), and nutmeg (1 pinch).

Transfer to a shallow dish and refrigerate for 2-3 hours until firm.

With wet hands, shape the chilled mixture into 8 oval croquettes.

Set up a breading station with flour (63 g), beaten eggs (2), and panko (250 g).

Coat each croquette in flour (63 g), then egg (2), then panko (250 g).

Press gently to ensure breadcrumbs adhere.

Chill formed croquettes for 30 minutes.

Heat oil to 171 °C/170°C in a heavy pot.

Fry croquettes in batches for 2-3 minutes until golden brown.

Don't overcrowd the pan to maintain oil temperature.

Drain on paper towels.

Serve immediately while hot and crispy outside.

Accompany with lemon wedges and dipping sauce.

Garnish with fresh parsley.