Crab Croquettes
1 c. Thick White Sauce (recipe follows)
2 c. frozen or canned (drained) crab meat (bony tissue removed), flaked
1 TBSP chopped parsley
1/2 tsp onion juice
1/2 tsp. salt
1/4 tsp dry mustard
Few grains white pepper
1 c. fine dry bread crumbs
1 egg, slightly beaten
2 TBSP milk or water
Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil for deep frying, heated to 375 F
Prepare white sauce and set aside.
Meanwhile, mix together the crab meat and next 5 ingredients.
Stir in the cooled white sauce.
Chill.
Allow 1/2 cup mixture for each croquette.
Shape chilled mixture into rolls, balls, or cones.
Roll croquettes in bread crumbs and then dip into a mixture of egg and milk or water.
Roll again in crumbs.
Fry croquettes in heated fat 3 to 4 min. or until browned.
Lift out with a slotted spoon and drain on absorbent paper.
About 4 servings
THICK WHITE SAUCE
Heat 1/4 c. butter or margarine in a saucepan over low heat.
Stir in 1/4 c. flour, 1/4 tsp. salt, and 1/16 tsp. black pepper; cook until mixture bubbles.
Remove from heat.
Add 1 c. milk gradually, stirring until well blended.
Bring rapidly to boiling and boil 1 to 2 min., stirring constantly.
1 cup sauce
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