Mince the onion finely.

Heat a frying pan and add butter and minced onion. Sauté until the onion turns yellowish.

Lower the heat and gradually add flour in 2-3 portions, mixing well.

Once the flour loses its raw texture, slowly add milk while stirring to create a smooth mixture.

Drain the canned crab and add it to the mixture. Simmer over medium heat until thickened. Season with salt, pepper, and consomme.

Add breadcrumbs to the thickened mixture and mix briefly. Transfer to a tray lined with plastic wrap.

Let the mixture cool to room temperature, then refrigerate for 2-3 hours.

Divide the chilled mixture into 8 portions and shape into rounds.

Coat each portion with flour, beaten egg, and breadcrumbs.