Browned Crabs

Ingredients

• Take the great shell, clean and butter it
• a very little butter
• shred some parsley
• mushrooms
• truffles
• a small onion
• some cayenne pepper
• salt
• some flour
• a little coral
• crumbs of bread

Method

1. 1

   Brown these in a saucepan with a very little butter; put in the minced crab with the inside bruised, and some cayenne pepper and salt; stir this about, shake in some flour, and add a little coral.

2. 2

   Let this simmer up, fill up the shell, strew over crumbs of bread with a small piece of butter; brown in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 60. The excerpt below is the record exactly as published.

BROWNED CRABS.-Take the great shell, clean and butter ii; mince all the lish, shred some parsley, umshvoonis, trufties, and a 84 SHELL FISH small onion. Brown these in a sauce-pan with a very little butter; put in the minced crab with the inside bruised, and some cayenne pepper and salt; stir this about, shake in some flour, and add a little coral. Let this simmer up, fill up the shell, strew over crumbs of bread with a small piece of butter; brown in a hot oven. DEVILED CRABS.— Boil the crabs, take out the meat and chop it fine; then add | as much bread crumbs, cream or a cream sauce, salt, pepper, cayenne, mustard and lemon juice. Clean the shells, fill them with the mixture, dust them with cracker crumbs, and bake them brown in a quick oven. Deviled crabs should always be sea- soned highly. ESCALLOPED CRABS.— Take the meat of boiled crabs, chop it fine; add cream or cream sauce, chopped hard=boiled egg, pepper and salt to season, and a little lemon juice. Clean the shells, put in the mixture, dust on bread crumbs, and bake brown in a quick oven. FRIED SOFT SHELL CRABS.— Kemove the sand bags, etc., wash and dry them ; sprinkle on pepper and salt, roll them in flour, then in egg, then in bread or cracker crumbs, and fry in hot fat. KROMESKIES OF CRABS — Boil for 40 minutes, 1 or more crabs; when cool, pick them out in as large pieces as possible. Mash fine the hard-boiled yolks of 4 eggs, add them to the crabs, with 1 tablespoon of chopped parsley, 1 whole egg well beaten, and a palatable seasoning of salt and cayenne. Mix carefully, and form into tiny rolls; wrap each in a very thin slice of bacon, dip it in fritter batter, and fry in smoking hot fat. Serve on a napkin; garnish with cress. The flesh belonging to the claws of the crab Is far less likely to disagree with the stomach than the soft part con- tained within the shell. Crabs are diflScult of digestion, and so not suitable for invalids or dyspeptics. CKAY^FISH, PKAWNS AND SHRIMPS. These are much like lobsters, only smaller, and they are to be found in x)rovision stores in hermetically sealed cans, already cooked, and the meats picked from the shells. They are used whole and boiled for garnishing boiled fowls and all kinds of boiled fish. They are boiled in the same manner as lobsters, but for a much shorter time, from 5 to 15 minutes being the rule. After boiling, they may be broken in pieces, shells and all together, and form a foundation for a delicious soup, with any additions preferred. SHELL^FISH 85 These shell-fish make ornamental side dishes, served whole and garnished with parsley and nasturtiums. BUTTERED SHRIMPS OR PRAWNS.— Pick 1 pint of shrimps or prawns, and put them in a stew-pan with f pint of bouillon; add a thickening of butter and flour; season to taste with salt, cayenne and nutmeg, and simmer gently for 8 minutes. Serve on a dish gar- nished wnth fried bread or toasted sippets. Cream sauce may be substituted for the gravy. CURRIED CRAY=FISH, PRAWNS AND SHRIMPS.— For a can of these shelhfish, melt a small cup of butter in a pan; add a saltspoon of curry=powder, a sour apple chopped finely, the juice of a lemon, and ^ pint of hot water; a small onion

Cook this with the app: pantry check, scaling, and the assistant.