Crab Flakes a la Octavious

Ingredients

• One dozen crabs
• a half pound mushrooms
• one green pepper
• yolks of three eggs
• one cup cream
• juice of a half lemon
• cayenne pepper
• salt
• one piece of buttered toast for each person
• one tablespoon butter

Method

1. 1

   Cook crabs for 18 minutes, then clean and pick meat.

2. 2

   Cook mushrooms for 12 minutes and shred.

3. 3

   Prepare green pepper and mix with cream and egg yolks; add seasonings.

4. 4

   Cook mixture with crab meat and serve on buttered toast, garnished with green pepper, hard-boiled egg, lemon, crab claws, and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 27. The excerpt below is the record exactly as published.

Crab Flakes a la Octavious, for Eight Persons Flocons de Crabe a la Octavious One dozen crabs, a half pound mushrooms, one green pepper, yolks of three eggs, one cup cream, juice of a half lemon, cayenne pepper, salt, one piece of buttered toast for each person, one table¬ spoon butter. How to Make It. Cook crabs for eighteen minutes, leaving them in the water until cold. Clean and pick all the meat free from shells. Cook the mushrooms for twelve minutes; shred very fine. Cut the green pepper in narrow rings, one for each toast; the part AMERICAN COOK BOOK 19 that is left, chop very fine, cook for four to five minutes in water containing a little pinch of baking soda and salt. Mix cream and yolks of the raw eggs together; add pepper and salt. Put one table¬ spoon butt

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