Crab Cutlet

Name: Crab Cutlet
Yield: 4 servings
Cuisine: American
Ingredients: 4 T margarine or butter; 5 T flour; 1 t dry mustard; 1 t Worcestershire sauce; 1 1/2 t salt; 3 T parsley; 2 c milk; 1 lb crab claw meat; 1 egg; 2 c cracker crumbs; few grains cayenne pepper; few grains black pepper

Eats Now Editorial Team · Seafood

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Crab Cutlet – a delicious recipe with T, T, mustard, Worcestershire sauce, salt, T. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 T margarine or butter
5 T flour
1 t dry mustard
1 t Worcestershire sauce
1 1/2 t salt
3 T parsley
2 c milk
1 lb crab claw meat
1 egg
2 c cracker crumbs
few grains cayenne pepper
few grains black pepper

1
Melt margarine in pan, remove from heat and add flour, salt, pepper and parsley.
2
Blend well.
3
Gradually stir in milk.
4
Return to heat and cook, stirring constantly until mixture is very thick. Add beaten egg and Worcestershire sauce.
5
Cool.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 T margarine or butter, 5 T flour, 1 t dry mustard, 1 t Worcestershire sauce, and more.

Yes, Crab Cutlet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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