Crab a la Creole

Ingredients

• four ounces of butter
• four young onions
• one clove of garlic
• two green peppers
• one tomato
• one teaspoonful of flour
• a little cream or rich milk
• the meat picked from two crabs

Method

1. 1

   Fry butter with chopped onions, garlic, and green peppers until soft.

2. 2

   Add chopped tomato, season, stew until smooth, add flour, cream, and crab meat.

3. 3

   Boil briefly and serve with buttered toast.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 4. The excerpt below is the record exactly as published.

Crab a la Creole Fry in four ounces of butter, four young onions, one clove of garlic and two green pep- pers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne. Stew until smooth and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs

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