Crab Croquettes

Ingredients

• Two crabs
• three ounces of butter
• three ounces of flour
• one half pint of milk
• one tea-spoonful of anchovy sauce
• four table-spoonfuls of bread crumbs
• one egg
• one half tea-spoonful of pepper
• one tea-spoonful of salt
• one grain of cayenne

Method

1. 1

   Boil crabs for fifteen minutes, remove meat, and chop coarsely.

2. 2

   Melt butter, stir in flour, and gradually add milk.

3. 3

   Boil for two minutes, then mix in crab meat, cayenne, salt, pepper, and anchovy sauce.

4. 4

   Cool, form into rolls, dip in egg, roll in bread crumbs, and fry in hot fat for two minutes.

5. 5

   Drain and serve garnished with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 88. The excerpt below is the record exactly as published.

Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour, one half pint of milk, one tea-spoonful of anchovy sauce, four table-spoonfuls of bread crumbs, one egg, one half tea-spoonful of pepper, one tea-spoonful of salt, one grain of cayenne

Cook this with the app: pantry check, scaling, and the assistant.