Canapes of Hard Shell Crabs

Ingredients

• the meat of twelve cooked, hard shell crabs
• a piece of butter the size of a small egg
• one and one-half tablespoonfuls of flour
• one cup of milk and cream mixed
• a little sherry wine
• the yolks of two eggs
• pieces of bread in the shape of a horse-shoe, about two and one-half by two inches
• sprinkle grated cheese
• sprinkle bread crumbs
• a little drawn butter

Method

1. 1

   Prepare a thick cream sauce with butter, flour, and milk.

2. 2

   After boiling, add crab meat, sherry, and egg yolks.

3. 3

   Cool, then spread on toasted bread, sprinkle with cheese and crumbs, and brown in the oven.

4. 4

   Serve with broiled bacon on top.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 13. The excerpt below is the record exactly as published.

Sprinkle bread crumbs and grated Parmesan cheese over it, also a little drawn butter. Bake in the oven until they become a nice golden colour. Serve on folded napkins. CANAPES OF HARD SHELL CRABS ^ Take the meat of twelve cooked, hard shell crabs. Be careful to pick out all the small pieces of shells. With a piece of butter the size of a small egg, one and one-half tablespoonfuls of flour, and one cup of milk and cream mixed, prepare a pretty thick cream sauce. After a few minutes' boiling add the crab meat and a little sherry wine, and also the yolks of two eggs. Cook for two minutes, then remove from the fire and let it cool. Cut pieces of bread in the shape of a horse-shoe, about two and one-half by two inches. Toast on one side. Put this preparation on the toasted side, sprinkle grated cheese and bread crumbs over it, and also a little drawn butter

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