Crab Cutlet a la Bearnaise

Ingredients

• one and a half cups crab meat
• three tablespoons very thick cream sauce
• one tablespoon sherry
• one egg
• bread crumbs
• pepper to taste
• salt to taste

Method

1. 1

   Cook crab for eighteen minutes, then remove meat from shells.

2. 2

   Mix crab with cream sauce and sherry while hot.

3. 3

   Shape into cutlets, coat in egg and breadcrumbs, and fry in hot fat.

4. 4

   Serve with bearnaise sauce in lemon or tomato baskets.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 176. The excerpt below is the record exactly as published.

one and a half cups crab meat take three tablespoons very thick cream sauce, pepper and salt, one tablespoon sherry, bread crumbs and one egg. First cook crab eighteen minutes; leave in water until cold; then carefully remove the meat, free from shells. Measure a cup and a half of the crab; add the cream sauce flavored with sherry; add it to the crab while hot; put tablespoonfuls on a platter and, when it begins to get cold, shape in cutlets. Leave until cold; then roll in egg and bread crumbs; fry in boiling hot fat. Arrange on a platter. Serve with a bearnaise sauce in baskets made of lemon or half tomatoes. Garnish with crab claws and parsley. Serve for luncheon or dinner. Crab Mousse ( Mousse de Crabe) a la James Gilliland To one cup crab meat add whites of two eggs, three spoons cream sauce, little squeeze of an onion, pepper and salt to taste

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