Crab Flakes

Ingredients

• Crab meat, 2 cups.
• Flour, 2 tablespoons.
• Cayenne, a few grains.
• Cream, ½ cup.
• Salt, ½ teaspoon.
• Milk, 2-3 cup.
• Butter, 2 tablespoons.
• Egg yolks, 2.

Method

1. 1

   Melt butter in chafing dish, mix in flour, add cream and milk and stir until smooth and creamy.

2. 2

   Hard boil the eggs and rub the yolks to a paste.

3. 3

   Add 1 tablespoon of the sauce to the yolks, then add to the rest of sauce.

4. 4

   Add flakes and seasoning and stir till very hot.

5. 5

   Serve on buttered toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 37. The excerpt below is the record exactly as published.

CRAB FLAKES. Crab meat, 2 cups. Flour, 2 tablespoons. Cayenne, a few grains. Cream, 1/2 eup. Salt, 1/2 teaspoon. Milk, 2-3 cup. Butter, 2 tablespoons. Egg yolks, 2. Melt butter in chafing dish, mix in flour, add cream and milk and stir until smooth and creamy. Hard boil the eggs and rub the yolks to a paste. Add 1 tablespoon of the sauce to the yolks, then add to the rest of sauce. Add flakes and seasoning and stir till very hot. Serve on buttered toast. POACHED EGGS IN WHITE SAUCE. Butter, 2 tablespoons. Milk, 11/2 pints. Flour, 2 tablespoons. Salt and pepper. Eggs, 6. Melt butter in chafing dish, mix in flour thoroughly, add milk and stir until thick and smooth, then add seasoning. Into this break the eggs, cook until firm and serve at once. BARBECUED HAM. Butter, 2 teaspoons. French mustard, 1 tablespoon. Tomato catsup, 5 tablespoons. Sherry, 3 tablespoons. Boiled ham. Make a sauce by stirring together in the chafing dish the butter, catsup, mustard and wine. When this is hot lay in thin slices of boiled ham and let them heat well before serving. HOT PINEAPPLE CANAPES. Butter, 1 teaspoon. Pineapple, 1 can. Sponge cake. Arrowroot, 1 teaspoon. Put the butter in chafing dish pan. When it is hot put in slices of sponge cake and brown slightly on both sides. Lay the slices on a plate and spread each with drained canned pineapple chopped fine. Heat one cup of pineapple juice in the pan. Moisten the arrow- root with cold water, stir it slowly into the hot juice and stir till it thickens and becomes clear. Pour over cake. If there is more juice increase amount of arrowroot in proportion. CHAFING DISH RECEIPTS. 85 FISH HOLLANDAISE. Flaked cooked fish, 1 pint. Flour, 2 tablespoons. Chopped parsley. 1 tablespoon. Water, y2 pint. Onion juice, 1 teaspoon. Salt, y2 teaspoon

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