Rice-and Crab Croquettes
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 cp uncooked rice
1 1/2 cps boiling water
1 tsp salt
1/4 cp sifted all-purpose flour
1/2 cp melted butter or margerine
1 cp milk
1 tsp prepared mustard
1/4 tsp oregano
1 cp crab meat, cleaned, flaked
2 canned pimientos, drained and chopped
1 - Rinse and drain rice.
2 - Add to boiling water with salt.
3 - Stir and bring to a boil again.
4 - Cover pan.
5 - Turn heat to low.
6 - Steam 20 minutes.
7 - Drain.
8 - Stir flour into 4 tbsp melted butter or margerine in saucepan.
9 - When smooth, add milk, stirring continually.
10 - Add mustard and oregano.
11 - Stir and cook 10 minutes or until thickened.
12 - Stir in crab meat and pimientos
13 - Combine with cooked, drained rice.
14 - To cool, spread on platter.
15 - Shape into 8 small or 4 large croquettes.
16 - Start oven at moderate (3756 degrees F.).
17 - Butter large shallow baking pan.
18 - Place croquettes in pan.
19 - Dribble remaining 4 tbsp melted butter or margerine over croquettes.
20 - Bake 30 minutes or until golden brown.
21 - Turn croquettes once, using 2 large spoons.
Makes 4 or more servings
Serve with Cheese Sauce or Mushroom Sauce(recipes elsewhere).
To deep-fry croquettes: Use frying basket. Heat fat to 390 degrees F. on frying
thermometer. Lower 2 or 3 croquettes at a time into hot fat. Fry 2 or
3 minutes or until golden brown. Drain on thick paper towels on pan
in hot oven with door left open.