Rat crab croquette

Make the cream sauce that will be the base of the croquettes. Place a pot over low heat and add the butter to melt. Once the butter has melted, add the flour and heat while stirring with a wooden spatula to prevent it from burning. Stir-fry for about 3 minutes, and once it has become smooth, add the milk in several batches. Add the cream and season with salt and pepper. If the croquettes are too soft, they will burst when fried, so make sure they are a little firm

Put the butter and onion in a frying pan and fry over high heat. When the onion has softened, add the cream sauce and mix well, then add the parsley and remove from the heat

Add the flakes of blue crab meat to the frying pan used to fry the onions and fry over high heat. Once lightly cooked, add the brandy and flambé. Add the flakes of blue crab meat to the cream sauce from [2] and cook over medium heat. Add the Parmesan cheese and stir until well combined, then remove from heat and add the chopped boiled eggs and mix

Spread it on a tray to cool, then cover it tightly with plastic wrap to prevent the surface from drying out. At this time, it's a good idea to poke a few holes in the surface of the plastic wrap with the tip of a knife to prevent steam from building up. If you're in a hurry, cool it in ice water

Once the filling has cooled down, cut each into 40g balls and roll them into balls. Dip each ball in flour, beaten egg, and breadcrumbs, then dip again in beaten egg, and then breadcrumbs. Dipping each ball in breadcrumbs twice will prevent the surface from bursting when deep-fried

Form into a ball shape and deep fry in 180°C oil. Fry for about 20 seconds until the surface hardens and you can pick it up with chopsticks, then remove it onto a wire rack

Place on a baking tray and bake in an oven preheated to about 180-200°C for about 5 minutes. Serve on a plate and garnish with the prepared sauce and chervil, if desired