Gobey's Crab Stew

Ingredients

• Take the meat of one large crab
• One good-sized onion
• one tomato
• one sweet pepper
• one teaspoonful of butter
• one teaspoonful of flour
• half a glass of sherry
• a pinch of rosemary
• one clove of garlic
• paprika
• salt
• minionette pepper

Method

1. 1

   Soak the crab meat in the sherry two hours before cooking.

2. 2

   Chop fine the onion, sweet pepper, and tomato with the rosemary.

3. 3

   Mash the clove of garlic, mixing it with the butter and flour, adding salt and minionette pepper, and stir in two tablespoons of cream.

4. 4

   Heat this in a stewpan and when simmering, add the sherry and crab meat, cooking together over a slow fire for eight minutes.

5. 5

   Serve in a chafing dish with toasted crackers or thin slices of toasted bread.

6. 6

   A dash of Worcestershire sauce just before serving adds to the flavor.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 46. The excerpt below is the record exactly as published.

n a teaspoonful of flour. Put this in a double boiler and let cook until thick, stirring constantly. When this is cooked pour it over the lobster and let all cook together for three minutes. Serve in a chafing dish with thin slices of dry toast. 86 SAN FRANCISCO One has to come to San Francisco to partake of the king of shell fish — the mammoth Pacific crab. I say "come to San Francisco" advisedly, for while the crab is found all along KING OF the coast it is prepared nowhere so SHELL deliciously as in San Francisco. Of FISH course our friends in Portland will take exception to this, but the fact remains that no- where except in San Francisco have so many restau- rants become famous because of the way they prepare the crab. The Pacific crab is peculiar, and while it has not the gigantic claws such as are to be seen on those in the Parisian and London markets, its meat is much more delicate in flavor, and the dishes of crab prepared by artists of the gastronomic profession in San Fran- cisco are more savory than those found elsewhere. In the pre-fire days there were many places which paid especial attention to the cooking of the crab, among them being the Cobweb Palace, previously men- tioned, and Gobey's. Gobey ran one of those places which was not in good repute, consequently when ladies went there they were usually veiled and slipped in through an alley, but the enticement of Gobey's crab stew was too much for conventionality and his little private rooms were always full. Gobey's passed with the fire, and the little restau- rant bearing his name, and in charge of his widow, in Union Square avenue, has not attained the fame of the old place. It is possible that she knows the secret of preparing crab as it was prepared in the Gobey's of be- fore the fire, but his prestige did not descend to her. Almost all of the Italian restaurants will give you crab in many forms, and all of them are good; many restaurants use crab meat for flavoring other dishes, but of all the recipes for cooking crab we have found none that we consider so good as that of Gobey's. It is as follows: 87 BOHEMIAN Take the meat of one large crab, scraping out all of the fat from the shell. One good-sized onion, one tomato, one sweet pepper, one teaspoonful of butter, one tea- GOBEY'S spoonful of flour, half a glass of sherry, a CRAB pinch of rosemary, one clove of garlic, STFW paprika, salt and minionette pepper

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