Crab Stew

Ingredients

• 1 cup crab meat
• 1 tablespoon butter
• 2 boiled eggs, chopped
• % cup corn
• 1 tablespoon flour
• 1 cup milk
• 1 cup cream
• 1 small onion, chopped
• 1 teaspoon Worcestershire
• 1 tablespoon sherry
• 3 medium white potatoes
• 3 medium onions
• 1 tablespoon ketchup
• 1 small can butterbeans
• 1 large can tomatoes
• 1 can corn added last
• 1 can succotash or
• 1 medium sized soup bone

Method

1. 1

   Simmer onion and butter, add crab meat and eggs, let heat.

2. 2

   Add flour and hot milk to this mixture, stir slowly and let boil about ten minutes.

3. 3

   Add corn, beans and seasoning, let simmer another ten minutes.

4. 4

   Before serving, add sherry.

5. 5

   Serves four.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 1. The excerpt below is the record exactly as published.

1 medium sized soup bone or 1 can succotash or 2 qts. beef or chicken stock 1 small can butterbeans or 1 large can tomatoes 1 can corn added last 3 medium white potatoes 1 tablespoon ketchup 3 medium onions Salt and pepper to taste Okra if desired Cream of Onion Soup Cover 4 thinly cut onions with 2 cups water and cook till tender. Then add 2 tablespoons butter, salt and pepper. Add 1% pints milk. Thicken with 1 tablespoon flour. Puree of Tomato Soup 1 qt. tomatoes 1 teaspoon soda 1 qt. hot water 2 tablespoons flour Lepr emitk Lump of butter Bring to boil tomatoes and hot water. Heat milk. Stir soda into toma- toes. Make a white sauce of milk and flour, salt and pepper to taste, and butter—stir in liquids. Stir, strain and serve at once. Mrs. J. C. EAGLEs. Variations of Comsomme 1. Jellied Consomme. Add 2% teaspoons of plain gelatin soaked in 2 tablespoons cold water to 1 pint of consomme. 2. Vegetable Consomme. Add to consomme recipe 1 cup of shredded carrots, 1 cup shredded celery and 1 cup green peas. Cook for 30 minutes after adding vegetables. 3. Noodle Soup. To 1 quart of brown soup stock add 1 cup of egg noodles and cook 20 minutes. THE WILSON Cook Book COMPLIMENTS OF Winstead Coal Company GOOD GULF HOUSEHOLD PRODUCTS FOR YOUR HOME GULFSPRAY INSECT KILLER Spot Remover. Gulf-Wax for Canning. Furniture Polish. Household Oil. Ask Your Gulf Dealer. A. A. RUFFIN, coed ehh WILSON, N. C. R. E. DEANS PLUMBING AND HEATING Oil Burners, Gas & Electric Ranges, Coal Stokers Water Pumps — Pyrofax Gas Service PHONE 2091 WILSON, N. C. Williams Lumber Company LUMBER AND BUILDING MATERIAL We Sell Everything to Build Anything DIAL 2222 WILSON, N. C. THE WILSON Cook Book MEADE HILL FISH CO. WILSON’S SEA FOOD MAN Nicest Sea Food Place in Town 117 W. BARNES ST. DIAL 3258 COMPLIMENTS OF NATIONAL BANK OF WILSON Williford Brothers, Inc. CHRYSLER—PLYMOUTH GM. C. TRUCKS 108 NORTH DOUGLAS STREET DIAL 2876 WILSON, N. C. THE SOUTHERN COTTON OIL COMPANY MANUFACTURERS COTTON SEED PRODUCTS HIGH GRADE FERTILIZERS The Wesson Oil and Snowdrift People SCO-CO FERTILIZERS WILSON, NORTH CAROLINA SEA FOODS Crab Cocktail 2 medium size cucumbers Salt and pepper to taste ‘1 small can crab meat % cup mayonnaise 14 tablespoon onion, minced 44 cup tomato catsup Pare the cucumbers and cut in slices two inches thick. With a spoon scoop out the centers to form cups. Blend crab meat with onion and season with salt and pepper. Fill cups with the crab mixture and top with the mayonnaise mixed with the tomato catsup. Serve very cold. Mrs. ROBERT CREECH. Salmon Souffle 2 cups flaked salmon % teaspoon salt % cup milk % teaspoon paprika 1 cup dry bread crumbs 2 teaspoons lemon juice 4 eggs separated Drain canned salmon. Remove skins, bones and divide into small flakes; add milk, beaten egg yolks, salt, pepper, and paprika. Mix well with bread crumbs and lemon juice last. Fold in the egg whites beaten stiff. Put into shallow greased baking dishes and bake at 350 degrees until light brown. Serve at once. Good with hot tomato sauce. Mrs. RoBerRT CREECH. Mock Crab-Meat 1 cup leftover fish, flaked—or 1 small onion chopped 1 small can codfish 1 tablespoon Worcestershire 3 erackers (crushed fine) 1 tablespoon prepared mustard 1 egg 1 cup milk 1 tablespoon minced parsley Salt and pepper to taste Combine ingredients and bake in medium oven until brown. Serve in baking dish. Mrs. J. O. WILLIAMS. Shrimp Creole 4 slices bacon 2 pieces celery 1 onion (medium size) 1 lb. shrimp 1 small can tomatoes 1 cup cream 1 green pepper Cook bacon in skillet until done. Remove from pan and chop. Add to pacon fat, pepper, onion and celery, all chopped, and cook about 10 minutes. Then add tomatoes and shrimp, and salt to taste. Just before serving, add cup of cream and a little thickening. Serve with chopped bacon on top. ibe THE WILSON Cook Book Crab Stew 1 cup crab meat 1 tablespoon butter 2 boiled eggs, chopped % cup corn 1 tablespoon flour 4% cup lima beans 1 cup milk 1 small onion, chopped 1 cup cream Salt and pepper to taste 1 teaspoon Worcestershire 1 tablespoon sherry

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