Crab Croquettes

Ingredients

• two medium-sized crabs
• three ounces of butter
• three ounces of flour
• one-half pint of milk
• one saltspoonful of pepper
• one teaspoonful of salt
• a small quantity of cayenne
• beaten egg
• breadcrumbs

Method

1. 1

   Remove meat from crabs, chop finely.

2. 2

   Melt butter, stir in flour, add milk, cook for ten minutes.

3. 3

   Mix in crab meat, pepper, salt, and cayenne.

4. 4

   Cool, shape into rolls, breadcrumb, fry in hot fat until golden brown, serve with fried parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 36. The excerpt below is the record exactly as published.

Crab Croquettes. Remove the meat from the shells of two medium-sized crabs, and chop it fairly fine. Melt in a saucepan three ounces of butter, and stir into this three ounces of flour. Add gradually one-half pint of milk, stir until it boils, and then allow it to cook for ten minutes; remove the saucepan from the stove, and to the hot milk, flour and butter add the chopped meat of the crabs, one saltspoonful of pepper, one tea- spoonful of salt, a small quantity of cayenne (not more than would lie on the end of a small knife blade), mix thoroughly together, turn the whole out on to a plate and let it cool; when it is fairly cold make it into little rolls nearly three inches long, and ^Sg And breadcrumb these by brushing them all over with beaten egg and then rolling in breadcrumbs

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