If you're using regular crabmeat, shred it into small pieces.

If you're using surimi sticks, carefully remove the plastic wrap. Then, chop it into very small pieces.

Peel the carrot and dice it very finely.

Place a small pot on the stove and fill it with about three to four cups of water. When it comes to a boil, add a teaspoon of salt and the diced carrot. Cook for about ten minutes, or until tender. Then drain the excess water and place the diced carrot in a mixing bowl.

Mix these ingredients very well until everything is thoroughly combined. In fact, it's best to knead it as if it were bread dough. If you find the mixture too wet, you can add more breadcrumbs. Otherwise, you can add another teaspoon of cream cheese.

When the dough easily comes away from your hands and you can shape it without difficulty, divide it into 16 similar-sized balls. Take them one by one and form regular spheres. Then, take the spheres one at a time and roll them back and forth between the palms of your hands until you obtain the classic cylindrical shape of croquettes. Let them rest on a plate.

Next, proceed to bread the croquettes. To do this, place half a cup of all-purpose flour on a flat plate, the remaining half cup of breadcrumbs on another flat plate, and a beaten egg in a small bowl. Add a pinch of salt to both the beaten egg and the flour.

Take the croquettes and carefully coat them first in flour, then in egg, and finally in breadcrumbs. Let them rest on a plate with breadcrumbs before frying.

Pour two cups of oil into a frying pan, turn the stove to medium heat, and when bubbles begin to rise from the bottom of the pan, fry the croquettes in batches, depending on the size of the pan. Turn them until they are golden brown on all sides. Remove them from the pan and let them cool slightly on a plate lined with paper towels.