- 1 cup crab meat
1 teaspoon chopped chives
1 teaspoon mustard
2 egg yolks
salt, pepper
2 tablespoons butter
2 tablespoons flour
¾ cup stock or milk
1 teaspoon Worcestershire Sauce
buttered bread crumbs
Melt butter, add flour, mustard, salt and pepper; when blended, add stock; cook five minutes; add egg yolks, crab meat and chives. Arrange in crab shells or in ramekin dishes. Cover with Worcestershire Sauce and bread crumbs. Bake until crumbs are brown.
Crabs in Red Peppers
- 8 red peppers
1 pint crab meat
4 tablespoons butter
4 tablespoons flour
1 tablespoon onion
salt, pepper, paprika
mustard, cayenne, nutmeg
1 cup cream
Parboil red peppers. Make a [White Sauce] with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.
Broiled Live Lobster
Select a heavy lobster. Cut with a quick, sharp thrust the whole length of the body from the mouth down. Remove the stomach and intestinal canal; reserve the liver or tomalley and coral, if there is any. Crack large claws and place on greased broiler, inserting skewers between the sides of the lobster to keep it open. Place in oven for twenty minutes, then broil over hot coals about five minutes. Serve immediately, plain or with Deviled Sauce.
Curried Lobster
- a 4-pound lobster
4 tablespoons butter
1 tablespoon chopped onion
4 tablespoons flour
2 cups cooked rice
1 cup cream
1 cup stock
1 tablespoon Curry
2 eggs
salt, paprika