Fresh Crab-Meat and Grapefruit Cocktail

Ingredients

• 3 grapefruit
• 14 cup grapefruit juice
• 4 pound fresh crab meat
• 1 tablespoon Worcestershire Sauce
• 1% teaspoon salt
• Few drops Tabasco Sauce

Method

1. 1

   Cut grapefruit in halves crosswise, remove pulp, and drain.

2. 2

   Mix crab meat with grapefruit pulp, add seasonings, chill, and serve in cocktail glasses or in grapefruit skins or baskets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 51. The excerpt below is the record exactly as published.

1% teaspoons Worcestershire Sauce II 4 cup tomato catsup 10 drops Tabasco Sauce 3 tablespoons vinegar or Salt lemon juice 2 teaspoons Worcestershire Sauce 2 tablespoons celery, finely chopped Iil VY cup lemon juice 1 tablespoon finely chopped 3 tablespoons tomato catsup shallot Few gratings horse-radish 10 drops Tabasco Sauce Salt to taste IV 4 cup tomato catsup 10 drops Tabasco Sauce V4 cup sherry Y% teaspoon finely chopped olives 4 tablespoons lemon juice Salt to taste CANAPES, HORS D’C2UVRES AND COCKTAILS 125 OYSTERS OR CHERRYSTONE CLAMS ON THE HALF SHELL Serve on deep halves of the shells, allowing 6 to each person. Arrange on plates of crushed ice, with 14 of a lemon or small dish of Cocktail Sauce in center of each plate. Pass grated horse- radish, Tabasco Sauce, or Worcestershire Sauce. OYSTER COCKTAIL Allow 6 to 8 oysters for each cocktail. Mix with any cocktail sauce. Serve in cocktail glasses, thoroughly chilled. If desired, sprinkle with finely chopped celery and garnish with small pieces of red and green pepper. OYSTER AND GRAPEFRUIT COCKTAIL 6 small raw oysters Lemon juice Tabasco Sauce Salt Vg Grapefruit, prepared (p. 51) Arrange oysters in grapefruit half and season with Tabasco, lemon juice, and salt. LOBSTER COCKTAIL Allow 4 cup cooked lobster meat, cut in pieces, for each cocktail. Mix with any cocktail sauce. Chill thoroughly. Serve in cocktail glasses. SCALLOP COCKTAIL Clean scallops, put in saucepan, and cook until they begin to shrivel. Drain and chill. Cut in halves and mix with any cock- tail sauce. Or put in small fluted shells, allowing 5 for each shell, arrange 2 shells on each plate of finely crushed ice, and place between shells a small glass containing sauce. SHRIMP COCKTAIL Allow 14 to 4 cup canned or cooked shelled shrimps for each person. Remove intestinal vein. Chill. Break in pieces and serve in cocktail glasses with any cocktail sauce or Mayonnaise. 126 THE BOSTON COOKING-SCHOOL COOK BOOK SHRIMP MAYONNAISE Arrange whole shrimps in circle on plate. Put spoonful of Mayonnaise in center. Pass small cucumber or radish sand- wiches made of brown bread. SARDINE COCKTAIL 1 small box sardines 14 teaspoon Tabasco Sauce 1% cup tomato catsup Juice 1 lemon 2 teaspoons Worcestershire Sauce Salt Skin and bone sardines and separate in small pieces. Mix other . ingredients, add sardines, chill, and allow for each portion 1 table- spoon on a small crisp lettuce leaf. FRESH CRAB COCKTAIL 3 tablespoons lemon juice 1 can asparagus tips 3 tablespoons salad oil 14 pound crab meat 34 teaspoon salt Mayonnaise (p. 490) ¥% teaspoon paprika Paprika Mix lemon juice, salad oil, salt, and paprika. Drain liquid from asparagus tips. Dip one at a time in dressing and arrange 5 stalks inside each cocktail glass. Mix crab meat with remaining dressing and place on the asparagus, with a slight depression in the center. Make a rose of Mayonnaise in the center of the crab meat and sprinkle with paprika. Serve very cold. FRESH CRAB-MEAT AND GRAPEFRUIT COCKTAIL 3 grapefruit 14 cup grapefruit juice 4 pound fresh crab meat 1 tablespoon Worcestershire ¥ cup tomato catsup Sauce 1% teaspoon salt Few drops Tabasco Sauce

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