Japanese Crab Cream Croquettes (Kani Cream Korokke) | Crispy Outside, Creamy Inside

Japanese Crab Cream Croquettes (Kani Cream Korokke) are a beloved yoshoku dish, featuring a light, crispy crust and a rich, creamy crab filling. Learn how to make them perfectly at home.

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About This Recipe

Crab Cream Croquettes are one of Japan’s most beloved yoshoku dishes—Japanese-style Western cuisine with roots in European cooking traditions.

The appeal of crab cream croquettes lies in the irresistible contrast of textures: a light, crisp, golden crust on the outside, and a smooth, creamy filling inside that melts gently while still piping hot. As you bite in, the delicate sweetness and umami of crab slowly unfold, creating a harmony that’s hard to resist.

This recipe offers both a reliable, beginner-friendly method and an optional advanced approach for a restaurant-quality finish. By building each step carefully, you’ll see simple ingredients transform into a true treat—silky, creamy béchamel wrapped in the satisfying crunch of a freshly fried crust. Even without special equipment, a little care at each stage leads to beautifully finished croquettes that naturally earn a “Wow, that’s delicious!”

Crab cream croquettes evoke the nostalgic charm of classic yoshoku restaurants and the sense of occasion that comes with special meals, while still tasting comforting and familiar. Simply put, they’re little bundles of happiness—crispy on the outside, filled with the rich essence of crab on the inside.

As you gently place the freshly fried croquettes onto a plate, it feels as though the warmth and care you put into making them travel along with the dish itself. We hope you’ll enjoy creating this comforting classic in your own kitchen.

 

What Is Japanese Cream Croquette (Cream Korokke)?

Korokke is one of the most beloved dishes representing Japan’s yoshoku culture—Japanese-style Western cuisine—and is sometimes referred to as one of the “three great yoshoku dishes.”
These three dishes are commonly said to be curry rice, tonkatsu, and korokke, all of which are deeply familiar and comforting staples for people in Japan.

Korokke is believed to have its roots in the French dish croquette. After being introduced to Japan, it evolved through careful adaptation to suit Japanese tastes and everyday meals, eventually developing into the uniquely Japanese korokke culture enjoyed today.

In Japan, the term “korokke” generally refers to two main types.
One is the potato korokke, made by mashing potatoes, shaping them, coating them in breadcrumbs, and deep-frying until golden.
The other is cream korokke—the version featured in this recipe—filled with a rich, smooth cream that melts beautifully when eaten.

When Japanese people hear the word “korokke,” many tend to picture the potato version first. Potato korokke is the most commonly sold type in supermarkets and convenience stores, and it is also the style most frequently prepared at home.

Cream korokke, on the other hand, is often seen as a more special dish in Japan. Because it requires more time and technique and can be challenging to make at home, it is commonly associated with classic yoshoku restaurants or enjoyed as a dish when dining out.

In this recipe, we’ll show you how to make delicious cream korokke at home.
Treat yourself to this slightly luxurious “reward yoshoku” and enjoy it at a relaxed pace in your own kitchen.

 

Ingredients (Serves Makes 8 croquettes)

 

Instructions

1		Add the butter to a frying pan or saucepan and melt over medium-low heat.
2		Add the onion, sprinkle with a pinch of salt, and sauté until soft and translucent.
3		Add the cake flour (sift it in if possible) and cook for 1–2 minutes, stirring constantly so it does not brown. Tip Cooking the flour thoroughly removes its raw taste and creates a smooth, melt-in-the-mouth béchamel. This also helps stabilize the filling, making the croquettes less likely to crack or burst during frying. To prevent the flour from burning, turn off the heat when adding it. Once it’s well incorporated, turn the heat back on.
4		Add the milk in several additions, mixing well each time until fully incorporated. Tip Using room-temperature or slightly warmed milk minimizes the temperature difference from the roux, allowing the flour starch to gelatinize evenly and preventing lumps. Adding the milk all at once increases the risk of a lumpy sauce, so divide it into several additions.
5		Once smooth, add the crab meat (including any juices, if using canned crab).
6		Season with consommé powder, salt, and black pepper.
7		Continue heating until the mixture thickens to the point where it slowly falls back when lifted with a rubber spatula. Tip For beginners, aim for a thick consistency that drops slowly and heavily (“mound-like”). This makes shaping easier and greatly reduces the risk of bursting during frying. For a more advanced, ultra-creamy finish, stop cooking earlier—when the mixture drips off the spatula in slow drops. (See the next section for "Advanced Method Instructions".)
8		Transfer the mixture to a tray and press plastic wrap directly onto the surface. Once cooled slightly, refrigerate for at least 2 hours, or preferably overnight, until fully chilled. Tip Pressing plastic wrap directly onto the surface prevents drying and skin formation, allowing the béchamel to set evenly and making it easier to shape. Thorough chilling is the single most important step for success. A well-chilled filling holds its shape, coats more easily, and is far less likely to crack or leak when fried.
9		Divide the chilled mixture into 8 portions and shape each into an oval, bale-like form. Chill again in the refrigerator or freezer for 10–20 minutes. Tip Lightly oiling your hands makes shaping much easier.
10		Dip each croquette into the batter (made from flour, egg, and water), coating completely. Then cover evenly with breadcrumbs, gently pressing so they adhere well. Tip Uneven batter or breadcrumbs can cause weak spots where the filling may leak or absorb excess oil. An even, well-adhered coating keeps the shape neat and results in a light, crisp texture. Using fresh breadcrumbs creates a lighter, crispier crust with better oil drainage. The contrast with the creamy filling is more pronounced, the croquettes are less likely to burst, and the finish is more restaurant-like.
11	Refrigerate the coated croquettes again for 15–30 minutes.
12		Heat the frying oil to 340°F / 170°C. Tip 170°C is the ideal temperature to quickly set the crust and seal in the filling. If the oil is cooler, the crust sets too slowly, causing excess oil absorption and increasing the risk of bursting. At temperatures above 180°C / 355°F, the surface browns too quickly. Aim to maintain around 170°C, adjusting slightly higher only at the start if needed.
13		Fry in small batches, without overcrowding. Do not touch the croquettes until the crust has set, frying for about 1½–2 minutes. Tip Fry 1–2 croquettes at a time to prevent the oil temperature from dropping. Avoid moving them until the coating has fully set.
14		Once golden brown, remove from the oil and drain well. Tip The filling is already fully cooked, so the goal of frying is not to cook the inside but to crisp the exterior. Overfrying can cause the cream to melt and leak out and the crust to become greasy. Remove the croquettes as soon as they turn golden for a light, crisp finish.
15		Plate the croquettes and serve with the special sauce. Special Sauce Instructions Combine the ketchup, chuno sauce, soy sauce, and water in a small saucepan and heat gently. Once it begins to simmer, remove from the heat, add the cold butter, and stir until emulsified.

 

Advanced Instructions

We’ll show you an advanced cream croquette method that creates beautifully shaped croquettes with an ultra-melting center—just like those served at a restaurant. They also store well and can be prepared ahead of time, making them perfect for parties and special occasions.

7		Instructions up to Step 7 are the same as in the previous section. For the béchamel sauce, stop cooking once it reaches a consistency where it drips off the spatula in slow drops when lifted.
8		Spread the mixture evenly in a tray and press plastic wrap directly onto the surface. Once slightly cooled, refrigerate for 2–3 hours.
9		Transfer to the freezer and chill for 30–40 minutes, until semi-frozen.
10		Gently shape the mixture by hand into oval, bale-like forms, then return to the freezer to freeze. Tip Do not press or over-roll the mixture. Shape gently and work quickly—handling it for too long will cause it to soften from body heat. Once shaped, return the croquettes to the freezer promptly.
11		Dip each piece into the batter, then coat evenly with breadcrumbs.
12		Arrange on a tray and freeze completely for at least 2–3 hours. Tip Uneven batter or breadcrumbs can create weak spots where the filling may leak or absorb excess oil. An even, well-adhered coating helps maintain a clean shape and produces a light, crisp texture. For restaurant-style cream croquettes, freezing is essential to stabilize both the shape and the filling. Fully frozen croquettes allow the coating to set first during frying, neatly sealing in the melting béchamel.
13		Heat the oil to 355°F / 180°C.
14		Add the croquettes directly from the freezer. Do not touch them for the first 30 seconds. Gently roll them in the oil and fry for 2½–3 minutes.
15		Remove once evenly golden brown. Tip Frozen cream croquettes require a higher oil temperature to instantly set the coating and seal in the filling. 355°F / 180°C is ideal. If the temperature is too low, the filling may melt before the crust sets, leading to leaks or bursting.

 

Recipe Video: Watch How It’s Made

 

Top Spots in Japan We Recommend — Kyoto

When people think of Kyoto, many picture a city defined by its traditional streets and classic Japanese cuisine. However, Kyoto is also home to many excellent yoshoku restaurants—Japanese-style Western eateries.

There is lively competition among these restaurants, but those especially worth seeking out are slightly upscale yoshoku establishments. While casual, affordable yoshoku spots are certainly delicious, Kyoto is particularly known for the exceptional quality of yoshoku restaurants in the around ¥10,000 per person price range, where you can enjoy refined, well-crafted Western-style dishes at a high level.

At restaurants like these, crab cream croquettes are almost always on the menu, so be sure to try a truly great one if you have the chance.

One of the author’s personal recommendations is Grill French, located near Nijo Castle. It has many devoted fans, including prominent business leaders, and offers elegant yet approachable yoshoku—comfortably refined without being overly formal.

Of course, enjoying traditional Japanese cuisine in Kyoto is a must, but spending a day exploring the city’s yoshoku scene can be just as rewarding.


Grill French
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