Crab Cutlets Recipe

Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of

mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan

a piece of butter twice the size of an egg; when melted stir in 2

tablespoons of flour, and add a cup of rich cream, stirring constantly.

Mix in the prepared crab and set aside to cool. Then mould into cutlets,

which you roll in egg and bread crumbs. Stick the claws you have saved

into the cutlets, and fry. Serve with or without parsley and slices of

lime.

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