In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour to create a roux.

Gradually whisk in 1 cup of whole milk, cooking until the mixture thickens and becomes a smooth sauce, about 5 minutes. Set this creamy béchamel aside for later.

In a separate skillet, melt another tablespoon of butter over medium heat. Add 1 finely chopped onion and 2 chopped spring onions.

Sauté until translucent and fragrant, about 5 minutes.

In a large mixing bowl, combine the sautéed onions with 1 cup of crab meat, the béchamel sauce, 1 teaspoon of salt, and freshly ground black pepper to taste.

Mix everything until evenly incorporated.

Shape the mixture into small balls or oval shapes. Roll each ball in plain flour, dip into beaten egg, and coat with panko breadcrumbs.

In a deep frying pan, heat 2 inches of neutral oil over medium-high heat until around 350°F (175°C). Fry the croquettes in batches for 3-4 minutes per side until golden brown.

Transfer to a paper towel-lined plate to drain excess oil. Garnish with fresh parsley and serve warm.