Singapore Crab Cream Croquette | カニクリームコãƒãƒƒã‚± Recipe
- Daniel
- Aug 9
- 4 min read
Updated: Aug 10
When you think of croquettes, most people picture the European kind: potato-based, hearty, and filling. But Japan took the idea and ran with it, creating Korokke (コãƒãƒƒã‚±), their own version introduced during the Meiji era.
Among the many variations, the most luxurious is the Kani KurÄ«mu Korokke (カニクリームコãƒãƒƒã‚±), a creamy, rich crab filling encased in a golden panko crust. It’s crisp on the outside, silky inside, and full of seafood sweetness.
I decided to make mine with a twist: serving it with either Singapore-style chili crab sauce or black pepper crab sauce. Both are bold, iconic flavors that pair beautifully with the delicate creaminess of the croquette.
The chili crab version gives you sweet-spicy warmth, while the black pepper one offers a fragrant, peppery kick. Each bite feels like a meeting of Japanese comfort food and Singaporean hawker flair.
If you’ve never tried making Kani Kurīmu Korokke at home, it’s easier than you think: you just need to give the filling enough time to chill and set before shaping. The rest is straightforward, and the results are incredibly rewarding.
Crisp, creamy, and versatile, these croquettes can be a snack, a starter, or part of a larger meal. And if you can’t decide which sauce to try… make both.
Ingredients:
(Make 4)
Crab:
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
White Pepper, Pinch
Canned Crab Meat, 80g
Sake, 2 TBSP
Unbleached All Purpose Flour, 30g
Unsalted Butter, 30g
Whole Milk, 200g
Nutmeg Freshly Grated, Pinch
Sauces:
Unbleached All Purpose Flour + Butter, For Roux
Chili Crab Sauce Homemade, 1 Recipe
Black Pepper Crab Sauce Homemade, 1 Recipe
Chicken Stock Homemade, 120g
Dredging Station:
Unbleached All Purpose Flour, 1/4 Cup
Sea Salt, Pinch
White Pepper, Pinch
Old Bay Seasoning Homemade, 1/2 TSP
Beaten Eggs, 2
Japanese Panko, 1/4 Cup
To Serve:
Coriander Coarsely Chopped, For Garnishing
Fresh Lime Zest, 1/2 Lime
Equipment:
Sauce Pot
Dutch Oven / Deep Fryer / Wok
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "How To Make Old Bay Seasoning" page for the recipe.
Please visit my "Singapore Chili Crab Burger" page for the Chili Crab Sauce recipe.
Please visit my "Singapore Black Pepper Crab Recipe" page for the Black Pepper Crab Sauce recipe.
Prepare the Crab Filling
Heat olive oil in a skillet over medium heat.
Add finely minced onion, season with salt and white pepper, and sauté until lightly caramelized.
Add the crab meat and cook until heated through.
Pour in the sake to deglaze the pan, stirring to lift any bits from the bottom. Set aside.
Make the Cream Base
In a saucepan over medium heat, melt the butter and add flour.
Whisk continuously until a paste forms.
Slowly add the milk while whisking to prevent lumps.
Continue cooking until the mixture thickens into a smooth cream sauce.
Remove from heat and fold in the crab mixture along with a pinch of grated nutmeg.
Chill the Filling
Spread the mixture onto a flat plate or baking sheet.
Cover with cling film, pressing it directly against the surface to prevent a skin from forming.
Chill in the fridge for at least 4 hours, or until firm enough to shape.
Prepare the sauces.
For the Chili Crab Sauce:
In a small saucepan over medium heat, melt 30g of butter.
Add 30g of flour and whisk until a paste forms (this is your roux).
Slowly whisk in chicken stock until smooth.
Add your pre-made chili crab sauce and stir until fully combined.
Continue cooking and whisking until the sauce thickens. If it becomes too thick, add more chicken stock a little at a time until you get a pourable consistency.
For the Black Pepper Crab Sauce:
Repeat the same roux method, but use 15g of butter and 15g of flour.
Stir in your pre-made black pepper crab sauce.
Adjust thickness with chicken stock as needed.
Keep both sauces warm over very low heat or reheat before serving.
Set Up the Dredging Station
In one shallow bowl, combine flour, salt, pepper, and Old Bay seasoning.
In another, beat the eggs.
Place panko breadcrumbs in a third bowl.
Shape and Coat the Croquettes
Once the filling is firm, divide it into 4 portions and shape each into a thick log.
Roll each piece in the seasoned flour, then dip in egg, then coat with panko.
Place coated croquettes in the fridge to chill until ready to fry.
Fry the Croquettes
Heat oil in a deep fryer, Dutch oven, or wok over medium heat.
Gently lower the croquettes into the hot oil and fry until golden brown, turning to ensure even color.
Remove and drain on paper towels or a wire rack.
Plate and Serve
Spoon chili crab sauce or black pepper crab sauce onto serving plates.
Place croquettes on top of the sauce.
Garnish with chopped coriander and lime zest.
Serve immediately while hot and crisp.
Black Pepper...
Or chili crab...