Crabs and Tomatoes

Ingredients

• enough crabs
• each pound add 1/2 as much bread-crumbs
• 1/2 pint of tomato sauce
• rind and juice of 1/2 a lemon
• salt
• pepper
• parsley
• 1 glass of Chablis or sherry

Method

1. 1

   Boil and chop crabs fine.

2. 2

   For each pound, add half as much bread-crumbs, tomato sauce, lemon rind and juice, salt, pepper, parsley, and sherry.

3. 3

   Stir well and serve hot with a border of toast or fried potatoes.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

CRABS AND TOMATOES. (Provence.) Boil enough crabs and chop fine ; to each pound add J^ as much bread-crumbs, J^ pint of tomato sauce, rind and juice of ^ a lemon, salt, pepper, parsley, and i glass of Chablis or sherry

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