Crab Croquettes

Crab croquettes should be garnished with fried parsley before serving.

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 teaspoonful 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 egg and breadcrumb these by brushing them all over with beaten egg and then rolling in breadcrumbs. Fry them in hot lard or clarified fat for two minutes, or until they are a nice golden brown, allow them to drain on a sheet of paper for an instant and serve on a folded napkin with a little fried parsley for garnish.