Crab Cromeskies

Ingredients

• Boil three or four large Crabs
• 1 break- fast-cupful of flour
• 1 saltspoonful of salt
• a dust of cayenne
• 1 table-spoonful of salad-oil
• the yolks of two eggs
• very thin slices of fat salt pork

Method

1. 1

   Remove meat from Crabs.

2. 2

   Make batter with flour, salt, cayenne, egg yolk, oil, and water.

3. 3

   Mix Crab meat with seasoning and egg yolks, form into rolls, wrap in pork, dip in batter, and fry until golden brown.

4. 4

   Serve with parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 507. The excerpt below is the record exactly as published.

Crab Cromeskies. -Boil three or four large Crabs, removing the meat from the shells as for Scalloped Crabs. Make a batter as follows, and put a frying-kettle half full of fat over the fire to heat : For the batter, mix together 1 break- fast-cupful of flour, 1 saltspoonful of salt, a dust of cayenne, the yolk of an egg, 1 table-spoonful of salad-oil, and enough cold water to make it thick. Just before using, beat the white of an egg' to a stiff froth, and stir it lightly into the batter. Cut as many very thin slices of fat salt pork as there are to be cromeskies, and smooth them to the thinness of paper with the back of a knife. Mix with the Crab-meat a seasoning of salt and pepper, add the yolks of two eggs

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