In a medium saucepan over medium heat, melt 2 tablespoons of butter until bubbling, then stir in 2 tablespoons of all-purpose flour to create a roux. Gradually whisk in 1 cup of whole milk, continuing to whisk for about 5 minutes until the mixture is smooth and thickened. Once ready, set it aside to cool slightly.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add 1 finely diced onion and 2 chopped spring onions, cooking for about 3-4 minutes until they soften and become translucent.

In a mixing bowl, combine the sautéed onions with 1 cup of crab meat or imitation crab, the prepared Béchamel, and season with salt and black pepper to taste. Mix gently until all ingredients are well incorporated.

Once the crab mixture has cooled, take a small amount in your hands and form it into small balls or patties, about 1-2 inches in diameter. Place the formed croquettes on a parchment-lined tray.

Prepare a shallow dish with flour, another with a beaten egg, and a third with panko breadcrumbs. Dust each croquette with flour, dip into the egg, and then roll in the panko breadcrumbs.

Heat about 1 inch of neutral oil in a large skillet over medium-high heat until shimmering. Fry the croquettes in small batches for 3-4 minutes on each side or until they are golden brown and crispy.

Once all the creamy crab croquettes are fried to a perfect golden hue, transfer them to a serving plate. Finish by garnishing with freshly chopped parsley.