Crabs with Rice

Ingredients

• 15 small crabs
• 2 small carrots
• 1 cup rice
• 1 tablespoon butter
• 2 or 3 small onions
• Salt
• Pepper

Method

1. 1

   Clean the crabs.

2. 2

   Cut off and crush the legs, and cook in boiling salted water for about an hour.

3. 3

   Strain the juice and pour it over the rice.

4. 4

   Let stand for about half an hour and then cook until rice is tender.

5. 5

   Cook the chopped onion and carrots in the butter until slightly browned and then add the crab-meat.

6. 6

   Season with salt and pepper, add the rice and cook together for several minutes.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 90. The excerpt below is the record exactly as published.

1 tablespoon butter Salt White pepper Toast Yz lemon Drain and wash the oysters. Put the fat in the pan and when hot turn in the oysters, adding the juice of the lemon and the NEW DELINEATOR RECIPES 209 chopped parsley. The oysters should be left only until they are plumped and the gills are a little ruffled. They must not change color, or be fried in the least. Season with salt and white pepper and serve on toast. This recipe will serve three. LOBSTER A LA NEWBURG 2 tablespoons butter 1 pint milk 1 teaspoon flour 3 egg yolks 1 boiled lobster or 1 can Salt of lobster Cayenne Place the butter in the blazer and stir it as it foams. Rub the flour into the butter, add the salt and pepper, then one-half of the milk, stirring all of the time and being careful that the flame is not too hot. Beat the yolks of the eggs until frothy, add the remainder of the milk and stir into the roux. When the mass is of the consistency of cream, add the lobster, cut up coarsely, and, when thoroughly heated, serve. Just before adding the lobster, rub the coral and the fat together and stir in. Other dishes that lend themselves to this form of entertain- ing, as well as to the family breakfast or supper, are : Creamed Dishes — Creamed Chicken, Creamed Oysters, Chicken a la King, Tunafish with Caper Sauce, Oysters with Mushrooms, Creamed Sweetbreads, Creamed Mushrooms, Cur- ried Dishes. Hot Sandwiches — Grilled Cheese, Grilled Tongue and Egg, Club, Savory, Sardine and Toast. Toast — Cinnamon, French. Quick Breads — Griddle Cakes, Pancakes, Waffles. Egg Dishes — Omelet (with any desired variation). Scrambled Eggs, Poached Eggs, Cuban Eggs, Spanish Eggs, Egg Fricassee. Cheese Dishes — Welsh Rarebit, Cheese Fondue (on toast), Luncheon Cheese and Eggs. Panned and Grilled Dishes — Panned Oysters, Little Pigs in Blankets, Rice Fan Tan, Fried Tomatoes, Hashed Brown Pota- toes, Spanish Potatoes. Candies — Fudge (in any variation), Butterscotch, Maple Scotch, Peanut Brittle. FRENCH RECIPES GREEN SOUP 2 bunches watercress 2 slices bread 2 diced potatoes 2 tablespoons butter 2 bard-cooked egg-yolks Cook the watercress until almost done, then add potatoes and cook until they are soft. Press through a sieve and add the puree to the water in which it was cooked. Brown the bread slightly in one tablespoon of the butter, and cut into small cubes. Add the minced egg-yolks and the remaining tablespoon of butter to the soup, season to taste, add the cubes of bread and serve hot. CODFISH A LA BENEDICTINE I pound fresh codfish Butter 4 medium-sized sweet potatoes Juice of i lemon Salt I cup cream or milk Pepper Bread-crums Boil the codfish, drain it and keep it warm. Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, about two tablespoons of butter or butter substitute, the juice of half a lemon, and one cup of cream or milk. Skin the fish and remove the bones. Pound it rather fine; add a tablespoon of butter and the juice of half a lemon. Mix the hot mashed potatoes with this. Add more milk or cream, so as to make a rough dough. Grease a baking-dish, and put the dough into it. Cover the top with bread-crums and melted butter. Put small dots of butter here and there on the top and bake in the oven for twenty minutes. Serve in the dish in which it was cooked. 210 NEW DELINEATOR RECIPES 211 CODFISH, BRANDADE STYLE I pound salt codfish i cup milk 1 diced potato Salt and pepper 2 tablespoons olive-oil 3 tablespoons lemon-juice Soak the codfish overnight, then put it in a saucepan of cold water, add the potato and cook on a quick fire. When it is on the point of boiling, remove it to the edge of the stove and cook on a slow fire, stirring constantly with a wooden spoon. Add the oil, drop by drop, and the milk. When it thickens it has been cooked long enough. Add the salt, pepper and lemon-juice, and serve hot. CRABS WITH RICE 15 small crabs 2 small carrots 1 cup rice i tablespoon butter 2 or 3 small onions Salt and pepper

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