Crab Croquettes

Ingredients

• pepper to taste
• salt to taste
• moisten it well with rich milk or cream
• two or three well-beaten eggs
• fry them delicately in boiling lard

Method

1. 1

   Pick and chop crab meat, season, moisten with milk or cream, and bind with beaten eggs.

2. 2

   Form croquettes, bread crumb them, and fry in boiling lard until golden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 39. The excerpt below is the record exactly as published.

pepper to taste, and thicken with heavy cream sauce; add the yolk of one egg and two oz. of sherry wine. Cream sauce for above is made as follows: 1 oz. butter, melted in saucepan; 2 oz. fiour, mixed with butter; thin down to proper consistency with boiling cream. Rector’s Oyster House, Chicago. BAKED CRABS. Mix with the contents of a can of crabs, bread crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking pan well buttered, place therein first a layer of the crab meat, prepared as above, then a layer of the minced ham, and so on, alternating until the pan is filled. Cover the top with bread crumbs and bits of but- ter, and bake. DEVILED CRABS. Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs. Work the butter to a light cream, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream, and crumbs. Season to taste with cayenne pepper and salt; fill the crab shells with the mixture, sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can be made. A crab shell will hold the meat of two crabs. CRAB CROaiTETTES. Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg and SHELL-FISH. 69 bread crumb them and fry them delicately in boiling lard

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