Crab Cutlets a la Chamberlain
1 lb crabmeat
11/2 cup flour
1/4 lb butter
1 egg
Cayenne pepper to taste
11/2 cup canned milk
1 tablespoon Worcestershire sauce
Melt butter in saucepan, add flour then add milk and 1 egg well beaten. Add then add Worcestershire \ to the crabmeat; dip in egg then, roll in grated breadcrumbs. Fry in deep fat for three minutes, and then put into the oven for five minutes to brown thoroughly.
The fresh native crabmeat is excellent for this.
THE ORIGINAL RECIPE IS FOUND IN
GUAM RECORDER 1928 By D.L.C.