Crab or Lobster Gravy

Ingredients

• 18 crabs
• 2 qts. salt water
• 1/10 lb. of butter
• 2 tbsps. of flour
• % pt. of rich bouillon
• 1 pinch of pepper
• 2 tbsps. of cream

Method

1. 1

   The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water.

2. 2

   The claws and tails are broken off and the meat picked out and cut up.

3. 3

   Remove the gravy substance from the bodies and crush the coral in a mortar.

4. 4

   Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper.

5. 5

   Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws.

6. 6

   It must not boil any more.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 78. The excerpt below is the record exactly as published.

CRAB OR LOBSTER GRAVY. - For Fish, Chicken and Fricassee, Quantity for 6 Persons. 18 crabs Salt 2 qts. salt water 1 pinch of pepper 1/10 lb. of butter Sugar 2 tbsps. of flour 2 tbsps. of cream % pt. of rich bouillon

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