Escalloped Crabs
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 34. The excerpt below is the record exactly as published.
Escalloped Crabs. Use the meat of boiled crabs chopped fine. To two cups of crab meat add the yolks of three hard-boiled eggs and one cup of cream sauce. Season with salt and lemon juice. Clean shell, refill them, cover top with buttered crumbs
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