The sauce and the crab are stunned. Special dish of the Japanese and Western food world
A variety of fried foods that are popular among western food. Among them, the most elegant is crab cream croquettes. When the knife is inserted, a thick white sauce and crab appear. He taught me how to make a professional polite, "Tokyo 會舘", which has driven Japanese and Western cuisine in Japan, and "Chai Rossini", which preserves the tradition. 
It is important to carefully treat bechamel sauce carefully
"Tokyo Ginza" was founded in 1922 (Taisho 11). Located in Marunouchi, close to the moat of the Imperial Palace, it is also known as the venue for many national and duke banquets, and is also known for the award ceremony of the Shogawa Prize, Naoki Prize, and other literary awards. An orthodox culinary hall of fame with a French restaurant and a casual Western restaurant, the crab cream croquettes of the western restaurant Chez Rossini are a must. 
"Tokyo Tatsumi" Interior
"Seafood fried platter" is popular because you can choose 2 items from shrimp, tongue, fried scallops and crab cream croquettes, "says chief cook Takaaki Ito. The fry is hard to finish with moisture and it is very difficult to clean up the oil. Furthermore, it is also difficult for the cream croquettes to be fried. It may be said that it is one of the dishes that you want to leave to a professional.
The Japanese croquettes are based on the fact that the croquettes of French cuisine are the origin. In the early Meiji period, potato croquettes appear in the literature, but cream croquettes appear a little later, beginning in the middle of the Meiji era. The contents were not crab but chicken. So when is it time for bechamel sauce (white sauce) and crab to be together? 
A texture is created when onions and peppers enter snow crab
The Le Gid curinère, written by the chef Escoffier who gathered 19th-century French cuisine, offers a luxury croquet with bechamel sauce, Omar shrimp, truffles and more. The translation, "Franch west culinary book" of Akiyama Tokuzo, who was a cook of the Miyauchi Agency, says that crustaceans can be used, but it is not necessarily identified as a crab. It is a menu that has been created for a long time in "Tokyo Tsubaki". When I make it at home, it feels like a very difficult dish, such as "powdery", "bursting while fried", and "outside color and the inside is cold", but when I listen to professional tips, the problem freezes. 
The above photo "Menu Book" was written by Tokusaburo Tanaka who was the chief chef of the Imperial Hotel and later the chief chef of "Tokyo Tsubaki". There is a French menu every month. The cream croquettes on the page of July were filled with salmon. Crab cream croquettes have seemed like a Japanese creation, which developed the compatibility between seafood and bechamel sauce.
Let's make crab cream croquette
1. Make bechamel sauce
Add salted butter to the flour and fry well until it becomes whitish. Wheat flour and butter have a 1: 1 ratio. Add warm milk in portions and keep stirring until smooth. Place the sauce in an oven at a low temperature of about 150 ° C and simmer. Finish in a solid bechamel sauce, then strain the sauce with a freezer.
2. Align the ingredients with the sauce
The sauce is put in the refrigerator for a day and filtered again when used. Loosen the legs of the snow crab and take out the cartilage and shells. Cut the onions and peppers into small cubes and fry them. Add crab and warm. Add flavours with brandy, add white wine and simmer. Combine ingredients and sauce at a 1: 1 ratio, color with paprika and season with salt and pepper.
Put together in the form of a 3.60 g
Put the finished product in a vat for a while and get a rough fever. Put all the bats in the refrigerator and tighten the seeds to make it easy to shape. Take out the seeds from the refrigerator, and if serving two servings, divide them into about 60 g each and put them in the shape of a box like the above picture. It's hard to handle if it's too big and it's hard to fry. 
4. Add bread crumbs etc.
Put flour, beaten egg and bread crumb in this order around the seeds. Bread crumbs are finely ground French bread. It is palatable to large raw bread crumbs. As a sideline, make coleslaw of spring cabbage. Shake salt and pepper, extra virgin olive oil, and mix well. Prepare a tomato cut into a comb.
5. Fry so that the surface is not too colored
Heat the oil to a medium temperature, add a chisel, remove it when the surface is colored, and heat it in a low temperature oven. As it is chilled in the refrigerator once, it's hard to pass the fire to the middle, so it's better to put it in the oven. To check if it has warmed up, put an iron prick, place it under the lips, and warm.
6. Create a chateau sauce
Combine chopped shallots with white wine and combine them with a domiglass base. Add butter and mix until smooth. It becomes a brighter brown source than domiglass sauce. Serve croquettes, coleslaw, tomatoes, lemons in a plate, and spread some chateau sauce around the croquettes. 
Secret of "Kanpo" crab cream croquette
The recipe for this dish is to "mask" Bechamel sauce well. The source should never be burnt. If the color goes on, it becomes another source, brown source. In "Tokyo Tsubaki," we have been continuing cooking classes for general people for many years, so they taught me important points first, where to take care. 
Takaaki Ito, the chief cook.
"The reason for the powdery finish when making at home is because it takes less time to cook the flour. When butter is added to the flour, it becomes yellowish at first, but it becomes white while it is being cooked. It's important to cook it slowly over low heat, "said chief cook Takaaki Ito. If you give up, you will have a smooth loop.
This is spread with milk. At that time, use warm milk and put it in several times in order not to make a dam. After adding the milk, while the pan is on fire, stir until the lump is gone and season with salt and pepper. Up to this point, there may be people who "know". However, professionals use an oven here. Put it in a low temperature oven and "simmer" the sauce. This effort was the tip of Bechamel sauce that does not make you feel the flour. 
"By simmering in the oven, we will cut off the gluten (the sticky ingredient) of the flour and give out the sweetness of the milk. Because it is for cream croquettes, it will be made into a firm sauce so that it is easy to mold later" It is also a professional job to filter with a cold agate (rough plain weave cloth). I hold the both ends of the cloth with my body and squeeze it. Don't use the sauce you made immediately, but let it lie in the refrigerator for one day. In this way, the taste seems to settle down. When using it, it is cold filtered again.
Add slightly colored paprika to the finished white sauce. The reason is that it looks more delicious than pure white. Certainly, it is strange that it feels like it has a taste. I put snow crabs here, but I put fried green peppers and onions so that they don't have a monotonous texture. Sources and ingredients are in a 1: 1 ratio. I will fix this in the refrigerator again. This is to make it easy to form into a boat shape.
"It's fried in a slightly cold state, so even if the outside is well-colored, it may not be hot. So, put the fried croquettes in a low-temperature oven and warm it. Place it in the bottom of the lip and put it in place if the iron plate feels hot. Attach a chateau sauce around it. It is also the source of the Chateau Brillan steak, or the meaning of a wine brewery. A mixture of domiglass sauce and chopped shallots with white wine. Lighter than domigulase sauce, it is perfect for cream croquettes. 
A crab cream croquette made carefully. It is golden. When I remembered the time I saw in the kitchen, I was finished making it so sad to eat.
My motto is "I'm serious about being stupid", and I am having fun and having fun every day.
