Croquette (crab cream croquette)｜Cooking with Dog's recipe transcription

Loosen the crabs by hand and cut them into smaller pieces with a kitchen scissors.

Sift the strong flour in advance.
Finely chop the onions and mushrooms.
Heat a frying pan to melt the butter and fry the onions until translucent.
Add mushrooms and fry for about 2 minutes to remove water.

Reduce the heat to low, add strong flour and cook well.
Turn off the heat, add milk, mix and let it blend in.

Reheat and mix gently, add crabs, salt and white pepper.
Mix on high medium heat until thickened.
When it becomes thick, take it out, wrap it in plastic wrap to remove the rough heat, and cool it in the refrigerator.

Divide the chilled seeds into 6 equal parts, apply a thin layer of oil to your hands, and shape each into a round shape.

Put the flour in a bowl and sprinkle it firmly on the seeds.
Pass through the beaten egg and sprinkle with a generous amount of bread crumbs.
Fry in oil heated to 175 ° C for 2-3 minutes until golden brown, and you're done.