In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour, cooking until golden brown, about 2-3 minutes. Gradually whisk in 120 mL of whole milk, stirring until the sauce thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

In a large skillet, add 1 tablespoon of butter and heat over medium heat. Once melted, add ½ diced onion and 2 finely chopped spring onions, stirring frequently until softened and fragrant, about 4-5 minutes.

In a mixing bowl, combine the sautéed onion mixture with 150 grams of crab meat, 1 teaspoon of salt, and ½ teaspoon of black pepper. Gently fold in the prepared béchamel sauce until well combined and creamy.

Shape the crab mixture into small croquettes, about the size of a golf ball, and place them on a baking sheet.

Lightly dust each croquette with flour, dip them into a beaten egg, and coat with panko breadcrumbs.

In a frying pan, heat enough neutral oil over medium-high heat to cover the bottom. Fry the croquettes in batches until golden brown, about 3-4 minutes on each side.

Remove the croquettes from the pan and let them drain on paper towels. Garnish with chopped parsley before serving.