Kromeskies of Crabs
From The household cook book, 1902
Serves 1
The flesh belonging to the claws of the crab is far less likely to disagree with the stomach than the soft part contained within the shell.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 61. The excerpt below is the record exactly as published.
KROMESKIES OF CRABS — Boil for 40 minutes, 1 or more crabs; when cool, pick them out in as large pieces as possible. Mash fine the hard-boiled yolks of 4 eggs, add them to the crabs, with 1 tablespoon of chopped parsley, 1 whole egg well beaten, and a palatable seasoning of salt and cayenne. Mix carefully, and form into tiny rolls; wrap each in a very thin slice of bacon, dip it in fritter batter, and fry in smoking hot fat
Cook this with the app: pantry check, scaling, and the assistant.