Crabs (as cooked in Marseilles)

Ingredients

• 6 large crabs
• 2 ounces of butter
• i tablespoonful of minced onion
• i ounce flour
• i green pepper, free from seed
• 4 pods of ochra
• i cup of white stock
• 2 tablespoonfuls of white wine

Method

1. 1

   Boil, pick, and chop crabs.

2. 2

   Fry in butter with onion, flour, green pepper, and okra.

3. 3

   Add parsley, stock, and wine.

4. 4

   Cook for 20 minutes, season to taste, and serve with boiled rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.

CRABS (as cooked in Marseilles). Boil, pick, and chop into dice 6 large crabs, fry in 2 ounces of butter with i tablespoonful of minced onion, i ounce flour, i green pepper, free from seed, and 4 pods of ochra, all cut into dice, add some parsley, i cup of white stock, and 2 table- spoonfuls of white wine

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