Crab Croquettes

Ingredients

• Take the meat of boiled hard shell crabs, about 1 lb.
• add 1 tablespoonful of fine crumbs
• 1/2 teaspoonful of salt
• 1/2 a saltspoonful of pepper
• the yolks of 2 eggs
• a very little water

Method

1. 1

   Press out the juice from the crab meat.

2. 2

   Mix with crumbs, salt, pepper, yolks of eggs, and a little water.

3. 3

   Form into croquettes, roll in crumbs, then in eggs, and then in crumbs again.

4. 4

   Fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 23. The excerpt below is the record exactly as published.

Crab Croquettes. Take the meat of boiled hard shell crabs, about I lb., and gently press out the juice ; add I tablespoonful of fine crumbs, ^ a tea- spoonful of salt, ^ a saltspoonful of pepper, the yolks of 2 eggs and a very little water. Form into croquettes, roll in crumbs, then in eggs, and then in crumbs again and fry in hot fat. 8.— Pilau of Cold Beef. Melt one tablespoonful butter or drippings in a saucepan, add 2 fine chopped onions, cook 3 minutes without browning, then add I quart fine cut cold roast beef, i even table- spoonful salt, I even teaspoonful pepper, cover and cook 10 minutes, stirring occa- sionally. In the meantime place i cupful of rice covered with cold water in a saucepan over the fire, boil 5 minutes, drain in a sieve, rinse off with cold water, add the rice to the beef, add 2 fine cut tomatoes, cover with stock and cook until the rice is done. Serve and garnish. with fried potatoes. — Mrs. Gesine Lemcke. 85 July. g. — Shrimps in Peppers. Cut off the tops of 6 or 8 peppers and re- move the seeds. Soak them in cold water while making the stuffing, i pt. of shelled shrimps, J^ a cup of grated bread crumbs, 2 tablespoonfuls of melted butter, yi a teaspoon- ful of celery salt, a saltspoonful of pepper. Mix these well together. Drain the peppers and fill with the mixture. Set them carefully in a pan and bake for 20 minutes in a hot oven. ID. — Beef Hash. Chop rather fine cold roast beef and twice the amount of cold boiled potato. Put a piece of butter into a frying-pan, and when melted put in the meat and potatoes. Add enough beef gravy or stock to moisten ; stir occasionally ; let it brown on the bottom of the pan, and then turn out like an omelet on a hot platter. II. — Marrow Bones on Toast. Have the marrow bones cut into lengths from 3 to 4 inches long, wrap them separately in a cloth ; place them in a saucepan of boiling salted water; boil slowly about 25 minutes; 86 July, then remove, take off thtb cluih, arrange the bones on a dish in the folds of a napkin, and serve with toasted bread. — Mrs. Gesine Lemcke. 12. — E^gs a la Cuba. Cook 4 tablespoon fuls of sausage meat with I teaspoonful of minced onion for 5 minutes over a hot fire. Beat 8 eggs until light, and add to the meat and onion ; season with salt and pepper; stir until the eggs become thick. Pour this over slices of hot buttered toast. 13. — Creamed Codfish. Heat lyi cups of milk in a double boiler and. add i^ cups of salt codfish (which has previously been picked into small pieces and soaked over night in cold water). Cook 10 minutes. Mix i tablespoonful of butter and I of flour to a smooth paste, then stir it into the milk. When smooth and cream-like take from the fire, add a well-beaten egg, stir well and serve without cooking the egg. 14. — Chicken Hash. Chop ly^ cupfuls of cold chicken, i cup- ful of cold boiled potatoes, separately ; then 87 Jub. put ihem together liglitly. Put a piece of butter into a frying-pan ; add the jxitatoes and chicken, ^ a cupful of slock, a pinch of celery salt, and a lablespoonful of finely chopiJttl [jarsley. Stir all together and let brown. Serve very hot. 15. — Eggs and Mushrooms. Peel and wash carefully a lb. of fresh mush- rooms. Place them in a saucepan and cook gently, with a tablespoonful of butler, a pinch of salt and a few drops of lemon juice. Cook for ten minutes, then add a glass of sherry wine ; thicken with flour and let come to a boil; then pour on a hot platter immediately. Hjvc 6 poached eggs ready, and serve these on top of the sauce, the mushrooms being in the middle. 16. — Stewed Mussels. Stew 1 qt. of mussels 5 minutes in their own li<]uor, and then add i lablespoonful of flour and 2 of butter rubbed well together, >percorns. Stew 10 minutes ip of heated cream. Set back d stir in the yolks of 2 eggs. ; and serve. July. 17. — Ragoutaut. Place a saucepan over the fire willi i oz. of butter and i tablespooiiful of flour ; stir and cook 3 minutes; add J^ of a pint of boiling milk, a small bouquet, }^ teaspoonful nut- meg, t gill of mushroom liquor, i z whole peppercorns, i even teaspoonful salt j cook 5 minutes, then strain into a clean saucepan. Season i chicken liver with salt and pep- per; fry it 5 minutes in butter; stew also % pt. of canned mushrooms 10 minutes in i oz. of butter; then cut into small pieces; cut also the liver fine, add to this i pint of cooked chicken meat ; add the 3 ingredienls to the sauce; add from 2 to 4 tablespoon fu Is of cream. Then fill the preparation into 6 table shells, and sprinkle over some grated bread crumbs, with a few drops of butter, and bake until a light brown in a hot oven, about 10 minutes. — Mrs. Gesine Lemcke. 18. — Anchovy Eggs. Butter as many cups as you need eggs, and sprinkle over them chopped ing of lemon peel, salt and an egg into each cup ; set the of hot water, and steam until My- Spread circles of hot buliered toast with anchovy [Mtste j turn an egg on each and 19. — Fish Croquettes. Mix together i pint of cold flaked ft^\i and I pint of hot mashed potatoes and i table- spoonful of butter; mix (his well; then add ^ cupful of milk, I well beaten egg, J^ tea- spoonful of pepper, i teaspoonful of salt

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