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1
Mince onion and saute in butter over medium heat.
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2
Do not burn.
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3
When the onion becomes translucent and slightly browned, turn the heat off.
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4
Add flour.
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5
Stir-fry over low heat so that the umami-richness of the onion and butter soaks into the flour.
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6
Move on when the onions are soft!
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7
Add crabmeat and corn.
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8
Stir-fry quickly.
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9
Add milk, salt, pepper, and consomme.
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10
Adjust taste.
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11
Keep mixing over medium heat until it becomes thick and starts making popping sounds.
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12
From here onwards, you can start cooling the mixture down.
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13
When slightly cooled, add 1 egg yolk from egg for coating.
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14
Combine with filling and mix well.
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15
Grease a flat container and pour in the mixture.
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16
Make cuts and chill well in the refrigerator.
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17
Grease a plate.
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18
Grease your hands and form into flat balls while pushing out all of the air pockets.
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19
Dredge with flour, eggs, and panko.
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20
Adjust the shape of the croquette patties.
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21
(If you can't find fine-grained panko, just get the regular kind and crumble them so more in a Ziploc bag or similar.
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22
Deep-fry in 355F/180C oil until golden brown for about 1 to 2 minutes.
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23
It's done!
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24
Crispy on the outside; thick and creamy on the inside.
