pescatariannut-freeegg-freesoy-free
Crab Creole
From San Rafael cook book, 1906, 1906
Serves 4
Cook in a chafing dish.
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 14. The excerpt below is the record exactly as published.
CRAB CREOLE — Mrs. Sidney Cushing. (Chafing Dish.) Rub a stewpan with a piece of garlic; then put in 2 ounces of toutter, '3 green onions, and 2 green peppers chopped fine; add salt, pepper, and cayenne, and stew slowly 10 minutes. Then add 1 large tomato without the skin, cut in small pieces; stew this until the tomato is dissolved; also add a teaspoon of flour and good' cream enough to make thick as drawn butter; add a picked crab
Cook this with the app: pantry check, scaling, and the assistant.