American
Crab Salad
From The Federation cook book, 1910
Presented as published in 1910. 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
Method
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 13. The excerpt below is the record exactly as published.
Crab Salad Boil the crabs and when done remove the meat in as large pieces as possible. Pour over this a French dressing made of salad oil, vinegar, pepper and salt. Serve with white lettuce leaves.
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