Pick the meat of boiled CRABs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or CREAM, then stiffen it slightly with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg and bread, crumb them and fry them delicately in boiling lard. It is better to use a wire frying basket for croquettes of all kinds.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)