Crab cream croquettes

Makes 16-20 Starters and mains

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Method

Melt the butter in a saucepan and add the onion. Fry until soft, then whisk in the our and cook over a low-medium heat, stirring frequently, until the roux becomes amber and aromatic. Add the milk in a slow, steady stream, whisking constantly, then add the créme fraîche or sour cream and bring to a low boil. Stir in the crab meat, the chilli powder, a pinch of salt and a pinch of freshly ground black pepper, to taste.

Continue to cook the sauce for 5 minutes or so, stirring, until very thick. Pour into a container, transfer to the fridge and leave to cool. When totally cold, it will solidify into a thick paste. Rub a little oil on to your hands, and shape blobs of the paste into croquettes 5cm long and 2.5cm across.

Put the extra flour, egg and breadcrumbs into 3 separate shallow bowls. Roll the croquettes in the flour, 3 or 4 at a time, until coated, shaking off any excess. Dunk them into the beaten egg, then coat them evenly in the panko breadcrumbs.

Place the croquettes on a tray and return to the fridge for 15-20 minutes to firm up again before frying. If you’re not cooking them immediately, freeze in a single layer on a tray – once hard, transfer to a container and they will last in the freezer for several months.

Pour the oil for deep-frying into a very deep, wide saucepan, to come no higher than halfway up the sides. If cooking the croquettes straight from the fridge, heat the oil to 180C/350F. If cooking from frozen, heat the oil to 160C/320F/. Carefully drop the croquettes into the hot oil and fry for 6-7 minutes (longer from frozen) until the crust is golden. You may have to turn them to ensure an even colour.

Remove the croquettes from the oil and drain on kitchen paper. Garnish with chives and serve with ponzu or tonkatsu sauce.