pescatariannut-freesoy-free
Curried Crab
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 77. The excerpt below is the record exactly as published.
Curried crab. Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes
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