Home › The World's Kitchen › Cutlets of Crabs

Cutlets of Crabs

Heat one ounce butter in a saucepan, add one finely chopped small white onion and gently brown three minutes; add two ounces flour, stir while heating one minute, then pour in one and a half gills cream; sharply mix until it comes to a boil, then add a half teaspoon freshly chopped parsley, half a bean chopped garlic, one tablespoon Worcestershire sauce, half teaspoon French mustard, half teaspoon salt, one saltspoon cayenne pepper, one saltspoon grated nutmeg and two egg yolks. Sharply mix with whisk while cooking two minutes. Add then one and a half pounds fresh crab meat flakes, carefully mix with wooden spoon without mashing the meat; heat well two minutes. Transfer the preparation to a dish and let cool off. Then divide in six equal parts, roll out to cutlet-shaped forms, dip in beaten egg, then roll in bread crumbs, place in a wire frying basket and fry in boiling fat ten minutes. Drain well, arrange on a hot dish with a folded napkin, decorate with parsley greens and serve with one gill of tomato sauce separately.