gluten-freedairy-freenut-free
Crab Flakes Imperial
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Courtesy of August Vergez, chef Imperial Hotel.
Presented as published in 1913. 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
- extra large artichoke bottom
- 6 crab legs
- 1 soupspoon of chili sauce
- 1 teaspoon of catsup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon of chives chopped very fine
- Black pepper to taste
- salt to taste
Method
Arrange crab legs inside the artichoke bottom.
Mix chili sauce, catsup, Worcestershire sauce, chives, black pepper, and salt.
Pour over crab meat and serve as an appetizer or salad.
Nutrition per serving
460Calories
95 gProtein
17 gCarbs
2 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 2. The excerpt below is the record exactly as published.
Crab Flakes Imperial. Have a nice extra large artichoke bottom. Arrange well inside 6 crab legs. Prepare a sauce as follows: 1 soupspoon of chili sauce. 1 teaspoon of catsup. 1 teaspoon Worcestershire sauce. 1 teaspoon of chives chopped very fine. Black pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.