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Martha Barr's Crab Cutlets

  Melt the butter over medium heat in a heavy 2-quart saucepan. Add the parsley, onion, and flour, blending until smooth. Next add the cream, salt, paprika, and dry mustard, stirring constantly. add the crab meat. Bring to the boiling point. Immediately remove from the heat and pour into a large platter to cool. Shape into individual-size cones or into cutlets of rectangles, rounds, or squares. Dip in beaten egg and roll in bread crumbs. Fry in hot (390 F.) fat until golden brown. Drain on paper towels. Crab cutlets may be placed in a preheated 250 oven after frying until ready to serve--up to 30 minutes. If left in the oven too long, the coating will split.

Serves 4-6

2 T. butter
1 T. minced fresh parsley
1/4 t. onion juice or 1 t. minced onion
4 T. flour
2/3 c. light cream
1/2 t. salt
1/4  t. paprika
1/4 t. dry mustard
2 c. lump crab meat, carefully cleaned
1/3 c. flour
1 egg lightly beaten
1/2 c. fine dry bread crumbs
shortening for frying
fresh parsley for garnish
lemon slices for garnish

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