gently fifteen minutes, or until a bright red, skim out,
and cool, twist off the claws, remove the upper shell from
the under, scrape the spongy portions from the sides, re-
move the green portion and wash free from sand. Crack
the large claws and remove the meat. If you are to
serve the crab meat in the shells, wash and dry as many
of the upper ones as desired. These preliminaries at-
tended to, the crabs are ready to use, in any one of a
dozen different ways.
Creamed Crabs. — Remove the meat from a half
dozen hard-shelled crabs. Cook two tablespoonfuls of
butter and a tablespoonful of finely chopped onion until
yellow, add two tablespoonfuls of flour, and pour in
gradually a cup of cream. As soon as blended and
smooth, add the crab meat, salt and paprika to season,
a tiny grating of nutmeg and a tablespoonful of sherry
wine. Spread on slices of toast✪ Creamed Crabs, grate a little cheese on
top, put into a bag, seal, set in the oven a moment to
beat through, then serve.
Crabs Deviled a la William Penn.— Boil hard-
shelled crabs, then remove the under part without break-
ing the upper shell. Take out the crab meat, add about
half the quantity of bread crumbs and some chopped
hard boiled eggs, with salt, cayenne and lemon juice to
season. Form into a paste with a little melted butter✪ Crabs Deviled a la William Penn
and fill the shells. Sift buttered crumbs over the top,
slip in the bag and cook ten minutes in a hot oven.
Crab Meat au Gratin. — Mix the meat from six
crabs with a third the amount finely chopped, sweet,
green peppers. Add the yolks of two eggs beaten with
a half cup cream and a little sherry✪ Crab Meat au Gratin, and toss in a sauce-
pan until hot and creamy. Put the mixture into the
28 STANDARD PAPER BAG COOJKERY
cleaned crab shells or the little brown ramequins,
sprinkle with Parmesan cheese and fine crumbs; put in
bag and crisp in a hot oven.
Crab Flakes au Gratin. — Add to one pint crab flakes,
one-half cupful cream sauce, two tablespoon fuls melted
butter and a quarter teaspoonful paprika✪ Crab Flakes au Gratin. Mix well to-
gether, place in a small wood cookery dish or ramequins,
sprinkle the top with toast crumbs and a light sprinkling
of Roman cheese. Put into bags, bake and serve. If
any be left over, it makes a delicious salad served on
lettuce with mayonnaise.
Lobster Chops. — Put into a saucepan a heaping
tablespoonful of butter and two very heaping ones of
flour. As soon as melted and frothed, add one cupful of
hot milk or cream, and stir until the mixture is smooth
and thick. Season with salt and paprika, take from the
fire, add two cups of the lobster, cut fine✪ Lobster Chops, mix well and
turn on to a platter to get as cold as possible. When
cold and firm, form into balls, then flatten into chops,
roll in egg, then in cracker crumbs and set away on the
ice until ready to cook. Put in buttered paper bag and
cook ten minutes. When ready to serve, tuck one of the
little claws in the small end to simulate a chop bone and
garnish with lemon and parsley. For Sunday night sup-
per these chops may be cooked early in the day, then
simply re-bagged and heated in the oven for the meal.
Page 9 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
gently fifteen minutes, or until a bright red, skim out, and cool, twist off the claws, remove the upper shell from the under, scrape the spongy portions from the sides, remove the green portion and wash free from sand. Crack the large claws and remove the meat. If you are to serve the crab meat in the shells, wash and dry as many of the upper ones as desired. These preliminaries attended to, the crabs are ready to use, in any one of a dozen different ways.
Creamed Crabs. — Remove the meat from a half dozen hard-shelled crabs. Cook two tablespoonfuls of butter and a tablespoonful of finely chopped onion until yellow, add two tablespoonfuls of flour, and pour in gradually a cup of cream. As soon as blended and smooth, add the crab meat, salt and paprika to season, a tiny grating of nutmeg and a tablespoonful of sherry wine. Spread on slices of toast, grate a little cheese on top, put into a bag, seal, set in the oven a moment to beat through, then serve.
Crabs Deviled a la William Penn.— Boil hardshelled crabs, then remove the under part without breaking the upper shell. Take out the crab meat, add about half the quantity of bread crumbs and some chopped hard boiled eggs, with salt, cayenne and lemon juice to season. Form into a paste with a little melted butter and fill the shells. Sift buttered crumbs over the top, slip in the bag and cook ten minutes in a hot oven.
Crab Meat au Gratin. — Mix the meat from six crabs with a third the amount finely chopped, sweet, green peppers. Add the yolks of two eggs beaten with a half cup cream and a little sherry, and toss in a saucepan until hot and creamy. Put the mixture into the
cleaned crab shells or the little brown ramequins, sprinkle with Parmesan cheese and fine crumbs; put in bag and crisp in a hot oven.
Crab Flakes au Gratin. — Add to one pint crab flakes, one-half cupful cream sauce, two tablespoonfuls melted butter and a quarter teaspoonful paprika. Mix well together, place in a small wood cookery dish or ramequins, sprinkle the top with toast crumbs and a light sprinkling of Roman cheese. Put into bags, bake and serve. If any be left over, it makes a delicious salad served on lettuce with mayonnaise.
Lobster Chops. — Put into a saucepan a heaping tablespoonful of butter and two very heaping ones of flour. As soon as melted and frothed, add one cupful of hot milk or cream, and stir until the mixture is smooth and thick. Season with salt and paprika, take from the fire, add two cups of the lobster, cut fine, mix well and turn on to a platter to get as cold as possible. When cold and firm, form into balls, then flatten into chops, roll in egg, then in cracker crumbs and set away on the ice until ready to cook. Put in buttered paper bag and cook ten minutes. When ready to serve, tuck one of the little claws in the small end to simulate a chop bone and garnish with lemon and parsley. For Sunday night supper these chops may be cooked early in the day, then simply re-bagged and heated in the oven for the meal.
Records on this page
Creamed CrabsCrabs Deviled a la William PennCrab Meat au GratinCrab Flakes au GratinLobster Chops