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Crab Meat Dolice

Crab Meat Dolice
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Yield: Serves 8-10

During hot weather; it is helpful to refrigerate the mixture in the pan for about an hour before and after breading to facilitate handling. --Woodstock Inn, Woodstock, Vermont

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  • 1/2 pint milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons white wine
  • 1 cup finely diced scallions, blanched (or 1 cup finely diced fresh chives)
  • I tablespoon chopped fresh tarragon, or 1/4 teaspoon dried
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 1/2 pound crab meat
  • 1 pound Vermont cheddar cheese, grated
  • 2 egg yolks
  • Flour
  • Egg wash (whole eggs beaten with a little water or milk)
  • Bread crumbs
  • Fat for deep-frying


Heat milk slowly. In another pan melt butter and add flour to make roux. Add white wine and hot milk. Cook slowly until roux thickens. Add blanched scallions (or fresh chives), tarragon, Worcestershire, and salt and pepper to taste. Stir in crabmeat, cheddar cheese, and egg yolks. Turn into buttered 8-inch-square pan and cool. (Refrigerate for easier handling.) Cut into squares, dip into flour, then into egg wash, and coat with bread crumbs. Fry in deep fat (330-350 degrees) until golden brown. Place in 325 degree F oven for a few minutes to finish heating through. When done, internal temperature should register between 130 degrees to 140 degrees F.
Updated Wednesday, March 26th, 2008

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