In a pan, add 2 tablespoon butter, and turn the heat to medium high. Once the butter has melted, add in the onion. Saute onion for 4-5 minutes or until soft and translucent.

Next, add in the rest of the butter, and once melted, add in ¼ cup flour. Mix to ensure all the flour has soaked up the butter.

Slowly pour in the cream, and keep whisking. It will be slightly lumpy at first, but keep mixing and stirring till it becomes a thick cream mixture; this process should take around 1-2 minutes.

Season with dashi powder, paprika, and black pepper. Then add in shredded imitation crab meat and chopped green onion. Mix everything well, and at this point, you can taste to see if you need any more seasoning.

Pour the creamy crab mixture into a container, cover it, and let it rest in the fridge for at least 3 hours or overnight. The longer you let it rest, the easier it will be to work with.

Next day, prepare your coating station with one plate of beaten eggs, one plate of flour for dusting, and one plate of panko.

Using a spoon, form the croquette into a small ball; you can decide how big you want each croquette, but I prefer around 2-3 tablespoons per serving.

Form into a ball, then coat with flour, egg, and panko. Make sure to pack the panko in tightly with your hands.

Deep fry for 4-5 minutes or until crispy and golden brown. Make sure not to overcrowd the pan.

Garnish with shredded seaweed, and lemon, and enjoy!