Drain the canned crab meat.

Mince the onion finely.

Heat 1/2 tbsp salad oil in a pan, sauté the onion until softened. Add white wine to evaporate alcohol, season with salt and pepper, and transfer to a tray.

In a pot, melt butter until bubbling, then remove from heat and stir in flour until smooth.

Return the pot to low heat, gradually add milk while stirring until thickened. Season with salt and pepper.

Mix the crab meat and sautéed onion into the white sauce. Transfer to a tray, cover with cling wrap, and refrigerate for 1 hour.

Divide the mixture into 8 portions, shape into rounds, and refrigerate for 15 minutes.

Coat each portion in flour, beaten egg, and breadcrumbs in order.