Creamy Crab Croquettes

Makes 10 small croquettes

Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Flour, one egg and panko for battering the croquettes

Vegetable oil for deep frying

30g unsalted butter
30g flour
360ml whole milk, warmed

Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside

2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.

3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.

4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.

6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.