Cream Croquettes That Won't Burst!

• 150 grams Crab meat
• 80 grams Corn kernels
• 1 Onion
• 40 grams Butter or margarine
• 60 grams Flour
• 400 ml Milk
• 1 tsp Consomme
• 1 Salt and pepper
• 2 Eggs
• 1 Flour
• 80 grams Panko (fine)

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

meat, kernels, onion, butter, flour, milk, salt, eggs, flour

Taken from cookpad.com/us/recipes/148526-cream-croquettes-that-wont-burst (may not work)