たぶん100人中90人が絶賛する、洋食の代名詞『とろけるカニクリームコロッケ』の作り方

たぶん100人中90人が絶賛する、洋食の代名詞『とろけるカニクリームコロッケ』の作り方

Hi, hello. Today, I’m making crab cream croquettes. It’s one of the most classic Western dishes. At home, you might often use imitation crab, so I’ll use that as the base, but I’m also adding some real crab meat. Imitation crab is delicious and affordable, but I wanted the real crab flavor, so I’m adding one can of real crab. Of course, you can make it entirely with real crab meat if you like. I’ll add some sake for a slight aroma and ponzu for extra umami. I’m using yuzu ponzu. This is yuzu ponzu. The citrus in yuzu ponzu goes really well with crab. Regular ponzu adds umami too, but if you have yuzu ponzu, go for it. I’m going to mince some onion for the white sauce. I’ll chop it as finely as possible. Finer pieces make it easier to shape the croquettes neatly later. I’ll prepare about 30 grams of butter and start sautéing the onion. Once the butter is halfway melted, I’ll add the onion. I’ll sprinkle a little salt. The salt helps draw out moisture from the onion and adds flavor, making the onion itself tastier. I’ll cook it over medium heat until it turns translucent. Once the sweetness starts coming out, I’ll add 30 grams of flour and mix everything well. I’ll make sure to stir everything evenly and cook the flour a bit to get rid of its raw taste. I’ll continue cooking on medium heat. Once the onion and flour are fully combined, I’ll add 400 ml of milk. But at first, I’ll add a small amount since the flour absorbs the milk quickly. If you add too much milk at once, it will get lumpy. Once the liquid evaporates, I’ll add the same amount of milk as before, doing this 3-4 more times. This process will help the base form gradually, and it will prevent lumps when adding larger amounts of milk. Once we reach this point, I can add the remaining milk all at once. I’ll then season lightly with salt and add the flaked imitation crab and real crab meat. With this amount of white sauce, the consistency will be quite soft, almost on the edge of being too runny. If anyone feels unsure, or if you’re not used to making this dish yet, I recommend increasing the butter and flour by about 20 grams each to make a firmer white sauce. These proportions are more suited to those who are confident in their cooking. Next, I’ll chill the crab cream croquette mixture quickly. I’ll place it on an ice tray, put something cold on top if I have it, and refrigerate it to firm up. It’s similar to making a white or béchamel sauce. I want to cool it as quickly as possible to pass through the temperature range where bacteria tend to grow. Some might wonder if it’s really necessary to chill it that fast, but I hope you understand why I’m doing this. With this method, the mixture will firm up in about 30 minutes in the fridge. With the size of this batch, I’ll divide it into about 12 portions. I’ll coat them lightly with olive oil to prevent sticking and shape them into oval forms. As for the history of crab cream croquettes, I didn’t know much about it, so I did some research. It seems the head chef at a place called Toyoken was the first to come up with the idea. Toyoken itself started operating around the 20th year of the Meiji era, and there’s a restaurant with the same name now in Akasaka. I wonder if it’s the same chain. I’m not really sure about that, so if anyone knows, please leave a comment. Sometimes it’s hard to trace the exact origins of these kinds of dishes, but it’s fun to research. Even if it’s just a theory, it’s interesting to learn more. Cooking really is fun, seriously! By the way, the reason crab cream croquettes are shaped like logs instead of ovals like regular croquettes is because the filling is so soft. The log shape makes it easier to fry evenly in the pan. It’s really well thought out, right? Shaping them into logs takes a bit of effort, though. It requires some technique. And then there’s the process of coating them in breadcrumbs. How carefully you do this is key to preventing them from bursting while frying. Make sure to thoroughly coat them in flour, shake off the excess, and never touch the breadcrumbs with hands that have touched the egg. If you do, the breadcrumbs will clump together. These little details are really important. So, now that everything is ready, I’ll heat the oil to about 180°C. You could go up to 190°C depending on the size of the croquettes. For this batch, I’ll fry them evenly at 180°C. This is that béchamel white sauce. Since the sauce is quite soft, I need to be really careful not to let them break. Once they’re golden brown, I’ll raise the temperature to about 190-200°C to get a crisp finish. This gives the crab cream croquettes a perfect contrast between the creamy inside and crispy outside. So, let’s plate the croquettes while they’re still hot. First, spread the sauce we made earlier all over the plate. Then, place the hot crab cream croquettes on top. That’s how you do it! Let’s dig in! Hot fried food pairs so well with a highball. Today’s drink is Ichiro’s Malt. Oh yeah, look at that creamy goodness. This is exciting! I’m fully satisfied. This is delicious! Adding cumin was a great decision. The sauce also has a bit of chili pepper in it, and the slight spiciness goes perfectly with the sweetness of the crab and the white sauce. It really balances the flavors. If the filling were any softer, it’d be hard to handle, and it might even burst while frying. So I think this is the softest it can get without causing issues. Although, someone might be able to make it softer, maybe by freezing it first. But for home cooking, this level is just right, though it is a bit tricky to make. If you want to be absolutely sure it won’t fail, you could make the sauce a bit thicker. I think the balance between the crab sticks and the real crab meat is perfect. This is it! The nostalgic taste of a good old Western-style restaurant. So that’s how you make the ultimate creamy crab croquettes. I hope you give it a try! I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

濃厚クリーミーな『カニクリームコロッケ』が、お家で好きなだけ食べられたら最高ですよね・・良かったら参考にしてみてください！

●材料(3〜4人前)

カニカマ　　　　1パック

カニ水煮缶　　　1缶
日本酒　　　　　大さじ1
ゆずポン酢　　　大さじ1/2
玉ねぎ　　　　　1/2個
バター　　　　　30g
小麦粉　　　　　30g
牛乳　　　　　　400ml
クミンパウダー　適量
卵　　　　　　　2個
パルミジャーノ・小麦粉・パン粉　各適量
【ソース】
醤油　　　 小さじ1
リンゴ酢　　 小さじ1
ケチャップ　 大さじ3
水　　　　　 適量

チリペッパー お好み
砂糖　　 ひとつまみ

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#カニクリームコロッケ　#カニカマ　#ソース