Heat butter in a frying pan at medium heat, add 2 1/2 Tablespoons flour, and cook for a minute until bubbling. Add half of milk, whisking and blending in well first, then add the rest of the milk and whisk until very smooth. Let boil and remove from heat. Season with salt and pepper, and mix in crabmeat.

Turn the crab mixture out and flatten on a mat, and chill for an hour in the fridge.

Divide the chilled mixture into 6 equal pieces, forming cylinder shapes.

Coat them with flour, then egg, and finally Panko.

Heat frying oil at medium high heat, then add Korokke and fry until browned, for a couple of minutes.

Squeeze lemon juice or drizzle Tonkatsu Sauce if you like.