Crab Chops
From San Rafael cook book, 1906, 1906
Serves 4
Insert crab claw in each piece for presentation.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
CRAB CHO'PS^Mrs. W. F. Jones. Boil 2 crabs and pick in small pieces. Melt one talDlespoon of butter B,nd stir into it 1 tablespoon of flour; when well mixed, add 1 cup of "hot water. This gravy must be good and thick. Stir in the crab, add 1 beaten egg, % a lemon, a dash each of cayenne and tabasco, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.