Scalloped Crabs - New Orleans

Ingredients

• one piat of crab meat
• one-third as much mushrooms
• a piece of bread the size of a walnut
• one tablespoonful of butter
• one small onion, grated
• one teaspoonful of flour
• one small cup of hot milk
• salt, black and cayenne pepper and a saltspoonful of dry mustard
• the powdered yolks of two hard-boiled eggs
• one raw egg
• crumbs of cracker dust
• bits of butter

Method

1. 1

   Boil crabs in salted water for 30 minutes, open, and chop meat.

2. 2

   Mix with mushrooms and soaked bread.

3. 3

   Heat butter and onion, stir in flour, then add hot milk.

4. 4

   Season and mix with crab, yolks, and mushrooms.

5. 5

   Fill shells, top with crumbs and butter, bake, squeeze lemon over, and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 19. The excerpt below is the record exactly as published.

one tablespoonful of butter. When melted add one tablespoonful of celery, chopped very fine. Slightly thicken one-half cup of cream or milk with a little fiour and one canful of crab. (Small crabs are sweetest.) Stir until you think enough mois- ture has evaporated. Add one tablespoonful of sherry; salt and pepper. Serve on thin slices of nice toasted bread. SOFT SHELL CRABS. Use them only when freshly caught, as the shells harden after twenty-four hours. Pull off the sand bags and the shaggy substance from the side; then wash, and wipe dry ; sprinkle with salt and pepper ; roll in crumbs, then in egg, again in crumbs, and fry in smok- ing hot lard. SCALLOPED CRABS— NEW ORLEANS. Boil the crabs a half-hour in salted boiling water, then take them out and open them, pick out the meat and chop it up with one-third as much mushrooms and a piece of bread the size of a walnut soaked in stock, to make one piat of crab meat. Heat a tablespoonful of butter and one small onion, grated in a frying pan, and stir to a roux in one teaspoonful of flour. Take from the fire and stir in carefully one small cup of hot milk. Season to taste with salt, black and cayenne pepper and a saltspoonful of dry mustard. Add the powdered yolks of two hard-boiled eggs and one raw egg to the crab meat, and lastly stir in the mushrooms. Cook all together ten or fifteen minutes. Fill your shells 46 The Complete Cook Book. with this mixture. Sift crumbs of cracker dust on top, dot with bits of butter

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