Crabs 100, sauce 60, 20 eggs, crackers 20, fat for frying 20, 5 butter and herbs.
Small pieces of crabs free from bony plates, cut and warm with butter.
In the finished thick milk sauce add egg yolks prepared crabs and mix.
The resulting mass is put on the table, formed into a plait, cut into pieces 4 cm long, dampen in egg, breaded in bread crumbs and fry in deep fat, then sprinkle with butter and place on 4-5 minutes in ovens.
When submitting croquettes put on a dessert or snack-bar serving patties, covered with a cloth, and garnish with sprigs of greenery.