Crab Cutlet with Rice a la Arthur

Ingredients

• A small cup of rice
• one dozen of large crabs
• a pinch of mustard
• a teaspoonful of grated onion
• cayenne pepper
• two eggs
• grated bread crumbs
• one cup of milk
• one quart of Mazola oil

Method

1. 1

   Scald the rice in three different hot waters, put it over a very low fire with 2.5 cups of hot water, a teaspoon of salt, and cover tightly to simmer slowly.

2. 2

   When the rice has absorbed all the water, pour on top 1 cup of boiling hot milk without stirring.

3. 3

   Pick the meat from the crabs, ensuring no shell remains, and measure about 2 cups.

4. 4

   Mix with the hot rice, onion juice, mustard, and pepper.

5. 5

   Form into cutlets, dip in egg and bread crumbs, and fry in hot Mazola oil.

6. 6

   Bake briefly before serving.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 81. The excerpt below is the record exactly as published.

Crab Cutlet with Rice a la Arthur Cdtelette de Crabe au Riz a V Arthur A small cup of rice, one dozen of large crabs, salt, a pinch of mustard, a teaspoonful of grated onion, cayenne pepper, two eggs, grated bread crumbs, one cup of milk, and one quart of Mazola oil

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