Creamed Crabs

Ingredients

• one dozen hard-shelled crabs
• four tablespoons butter
• one-half shallot, finely chopped
• four tablespoons flour
• two cups cream
• one-half teaspoon salt
• one-fourth teaspoon paprika
• a slight grating nutmeg
• two tablespoons sherry wine

Method

1. 1

   Remove crab meat.

2. 2

   Cook butter with shallot until yellow; add flour and gradually pour in cream.

3. 3

   Add crab meat, salt, paprika, nutmeg, and sherry wine.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Creamed Crabs Remove the meat from one dozen hard- shelled crabs. Cook four tablespoons butter with one-half shallot, finely chopped, until yel- low; add four tablespoons flour, and pour on gradually two cups cream. Add crab meat, one-half teaspoon salt, one-fourth teaspoon pa- prika, a slight grating nutmeg, and two table- spoons sherry wine. 63 Chafing Dish Possibilities Devilled Crabs Melt two tablespoons butter, add two table- spoons flour, and pour on gradually one and one-fourth cups chicken stock. As soon as mixture thickens, add one cup crab meat, one- fourth cup finely chopped mushrooms, one-half teaspoon salt, one-fourth teaspoon paprika, two tablespoons sherry wine

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