Rat crab croquette

Make a cream sauce that will serve as the base for the croquettes. Place the pot over low heat and add butter to melt. Once the butter has melted, add the flour and heat with a wooden spoon to prevent it from burning. Fry for about 3 minutes, then add the milk in several portions when it's getting even more. Add fresh cream and season with salt and pepper. If it's too soft, it will burst when frying, giving it a slightly firm finish.

Add butter and onions to a frying pan and fry over high heat. Once it's soft, add cream sauce, mix quickly, then add parsley and remove from heat.

Add the shredded crab meat to the frying pan used to fry the onions and fry over high heat. Once the whole thing is lightly cooked, add brandy and flambé. Add the shredded straw crab to the cream sauce from [2] and heat over medium heat. Add Parmesan cheese and stir the whole thing, then remove from the heat, add the chopped boiled eggs and mix.

Spread it on a batter to cool, and apply plastic wrap to prevent the surface from drying out. At this time, it is a good idea to drill several holes on the surface of the plastic wrap with the tip of the knife to prevent it from getting stuffy due to steam. If you are in a hurry, apply it to ice water to cool it down.

Once the filling has cooled down to the inside, turn each into a 40g chunk and round it up. After adding flour → beaten egg → bread crumbs, add beaten egg → bread crumbs again. Soaking breadcrumbs twice makes it less likely to burst when frying.

Mold into bale shapes and fry in oil at 180°C. A guideline is about 20 seconds, and once the surface is hard enough to hold it with chopsticks, remove it onto the net.

Place on a baking sheet and bake in an oven warmed to 180-200°C for about 5 minutes. Serve on a plate and serve with the sauce you prepared and selfie if you like.