In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Once melted, add the finely chopped onion. Sauté this mixture for about 5 minutes until the onions become translucent and aromatic.

Next, sprinkle in the smoked paprika, black pepper, and dashi powder into the pan. Stir these in and let simmer for another minute. The aromas wafting from the pan will make you feel like a master chef in no time!

Now, it’s time to bring our star, the crab meat, into the mix. Gently fold in 1 cup of shredded crab. If you’re using imitation crab, ensure it’s broken up into bite-sized pieces. This mixture needs about 2 minutes to absorb all those flavors.

Pour in the heavy cream slowly while stirring continuously. You want to combine everything into a luscious base. After well-blended, remove the mixture from heat. Let it cool slightly, and then mix in the ¼ cup of all-purpose flour, lemon zest, cayenne pepper, and 2 eggs. This will create a delectable filling for our croquettes.

Once the mixture is cool enough, use your hands to form small balls—about the size of a golf ball. Flatten them slightly to create small patties. This step is key; you want them compact but still fluffy.

Place the panko breadcrumbs in a shallow dish. Roll each patty in the breadcrumbs, ensuring it’s evenly coated. This will give the croquettes their signature crunch when fried.

In a large skillet, heat a generous amount of oil over medium heat—enough to cover the croquettes halfway. Fry them in batches until they turn golden brown, about 3-4 minutes on each side. Don’t crowd the pan; let them breathe a little.

Once browned, transfer the croquettes to a plate lined with paper towels to absorb excess oil. Now, it’s time for the best part—getting ready to serve these babies!