Crab Souffle a la New York

Ingredients

• Secure a dozen of large hard-shell crabs
• measure the meat
• one and a half cups of fresh bread crumbs
• one cup of cream sauce
• three spoons of cream
• three spoons of American cheese
• yolks of three eggs
• a teaspoon of Worcestershire sauce
• the juice of an onion

Method

1. 1

   Cook crabs for 18 minutes, cool, and extract meat.

2. 2

   Mix crab meat with bread crumbs.

3. 3

   Combine cream sauce, cream, cheese, and egg yolks, then add crab mixture.

4. 4

   Fold in beaten egg whites, pour into a casserole, top with crumbs and cheese, and bake in a water bath for 30 minutes.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 82. The excerpt below is the record exactly as published.

Crab Souffle a la New York Souffle aux Crabes a la New -York Secure a dozen of large hard-shell crabs; put them in hot water and cook them for about eighteen minutes; leave in the water until they begin to get cold. Open them and take out all the meat, also the roe and fat; measure the meat; to three cups of the meat take one and a half cups of fresh bread crumbs made from stale bread; mix it lightly with the crabs. Take one cup of cream sauce, three spoons of cream, three spoons of American cheese; mix that with yolks of three eggs; add the crabs and bread crumbs to it; flavor it with cayenne pepper and salt, also a teaspoon of Worcestershire sauce and the juice of an onion

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