Put the potato in a pot, cover with cold salted water and bring to the boil. Simmer on medium heat for 15-18 minutes or until fork tender, then drain. Let potatoes sit for a few minutes, then mash. Stir in the creamed corn, crabmeat, paprika, spring onions and a few pinches of salt and white pepper. Transfer to a bowl and rest in the fridge for 10-15 minutes.
Shape the crab mixture into evensized, small log-shaped croquettes.
Put egg mix, flour and panko crumbs on 3 separate plates. One by one, dip the croquettes in flour, shake well, dip in egg mix, then roll in crumbs to coat thoroughly. Deep-fry the croquettes in batches for around 3-4 minutes or until nicely golden. Drain on paper towels.
Mix together all dip ingredients.
Cook's tip
To cook the croquettes you will need a deep-fryer or a large pot of oil heated to 175°C (hot enough to turn a cube of bread golden in just seconds).
Article from the March, 2012 issue of Taste magazine.
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