Crab Rangoon Croquette

In a bowl or stand mixer, combine flour, warm milk, sugar, yeast, and salt. Mix until a rough dough forms. Add the softened butter and knead for about 8–10 minutes until smooth and elastic. Cover and let rise for about 1 hour, until slightly doubled in size.

In a bowl, combine finely chopped surimi, cream cheese, sweet chili sauce, soy sauce, and mayonnaise. Season with salt, pepper, paprika, and garlic powder to taste. Mix until smooth, creamy, and well combined. Chill slightly if the mixture feels too soft, this makes shaping easier.

After the first rise, divide the dough into 8 equal pieces (about 69 g each) and shape into balls. Let them rest for 10 minutes. Flatten each piece, add a generous spoonful of the crab filling in the center, and close the dough tightly. Seal well so the filling does not leak during frying. Place on a lightly floured tray and let rest for about 30 minutes.

Dip each filled dough ball into the flour-milk mixture, then coat evenly with panko breadcrumbs. Fry in hot oil until golden brown and crispy on all sides. Remove and let drain briefly on paper towels before serving.