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Recipe

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Fetcher Island Crab Cutlets

  • 3 tablespoons butter
  • 5 tablespoons flour
  • 1½ cups milk
  • salt and pepper
  • 1 egg, beaten
  • dash celery salt
  • 1 teaspoon grated onion
  • 1 pound jumbo lump crab meat
  • mayonnaise
  • dry bread crumbs
  • 2 tablespoons butter

Melt butter, blend in flour, add milk and cook stirring constantly until thick. Add salt, pepper, beaten egg, celery salt and onion and cook until very thick. Add crab meat to first mixture. Chill for several hours.

Form into cakes or cut into small steak-shaped pieces, dip into flour, then spread generously on both sides with mayonnaise and roll in crumbs. Brown in hot butter.

erves 6.

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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
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The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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