Preparation: The crabs are prepared and cooked as given under [No. 53]. The meat picked out, 18 claws or legs laid aside. The meat is coarsely minced, then mixed well with creamed butter, 2 yolks of eggs, lemon juice, salt and pepper and small croquettes made from this mixture. Dip in beaten egg and roll crumbs. Heat the butter and fry these croquettes in it on both sides to a nice color. Into each put a claw or leg. Arrange the croquettes around asparagus or peas.
Remarks: A good crab dressing may be prepared from the meat of crabs.
No. 55—CRAB RAGOUT.
Quantity for 6 Persons.
- 50 crabs
- ¼ lb. of butter
- 3 tbsps. of flour
- 1 pt. bouillon
- Some champignon water
- ¼ wineglassful of white wine
- 1 tbsp. of lemon juice
- 1 pinch of salt and pepper
- 2 yolks of eggs
- ½ pt. champignons
Preparation: The crabs or crawfish are cooked the same way as given under [No. 53], the meat all picked out, also out of the tails and cut into small pieces. The coral is pulverized and cooked in ¼ lb. of butter together with flour browned in it. The bouillon, the champignon juice, white wine, lemon juice, salt and pepper are added and cooked for 15 minutes in a covered pan. This gravy is then strained through a fine sieve and the crab meat and champignons put in. This mixture is filled into shells or patties and baked in oven 5 minutes. (See Chapter 3, [No. 29]., Veal Sweetbread Patties). You can also serve this ragout on toast.
No. 56—OYSTERS.
Quantity for 6 Persons.
- 6 doz. oysters
- 1½ lemon
Preparation: The oysters are opened with an oyster knife and cleaned with a small knife, then placed neatly on a platter covered with a napkin, garnishing with slices of lemon.