Crab Stew

Ingredients

• Pick one crab to pieces
• 1 cup of milk
• a dash each of cayenne
• and tabasco
• salt
• a heaping teaspoon of flour
• 1 tablespoon butter
• 2 eggs

Method

1. 1

   Combine crab, milk, cayenne, tabasco, salt, flour, butter, and eggs.

2. 2

   Pour into a platter and make a border of boiled rice cooked in milk with butter.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.

a dash each of cayenne and tabasco, and salt to taste. Place it on a board in the form of a square and about % of an inch thick. Put in a cool place or leave until the next day; then divide your square into smaller squares and cut each small square into two pieces from corner to corner; each piece should be about the size of a small lamb chop. Roll in egg and cracker crumibs, and fry in bot fat. Place around the edge of platter, and in the pointed end of each piece insert the sharp claw of the crab, leaving the large end showing to look like a chop bone. '£EUCe for Sa)mei — Cook 1 qt. of tomatoes until thick,, season with ■butter, salt ana a dash of cayenne. Pour in the center of platter. CRAB FRICASSEE— Mrs. Jas. Oliver. 1 crab, % pt. milk, % tablespoon mustard, piece hutter, season with salt and pepper; mix well, and let it come to a boil. Then stir In crab and beaten yolk of an egg. Put into a dish sprinkled with cracker crumbs and bits of butter. CRAB CREOLE — Mrs. Sidney Cushing. (Chafing Dish.) Rub a stewpan with a piece of garlic; then put in 2 ounces of toutter, '3 green onions, and 2 green peppers chopped fine; add salt, pepper, and cayenne, and stew slowly 10 minutes. Then add 1 large tomato without the skin, cut in small pieces; stew this until the tomato is dissolved; also add a teaspoon of flour and good' cream enough to make thick as drawn butter; add a picked crab, and serve on buttered toast. CRAB STEW— Mrs. W. F. Jones. Pick one crab to pieces, and add 1 cup of milk, a dash each of cay- enne and tabasco, salt, and a heaping teaspoon of flour stirred into a little cold milk; also 1 tablespoon butter and 2 eggs

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