OYSTER-CRABS
After they are carefully washed and dried, dip them in milk, then roll them in flour, and fry them for one minute in hot fat.
Serve them on a hot napkin with quarters of lemon, or they may be served in fontage cups, or in paper boxes, or in shells. (See also oyster-crabs, page [310].)
CRABS ST. LAURENT
- 1 cupful of boiled crab meat (6 crabs).
- 2 tablespoonfuls grated Parmesan cheese.
- 2 tablespoonfuls white wine.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- ½ cupful stock.
- ½ cupful cream or milk.
- ½ teaspoonful salt.
- ¼ teaspoonful pepper.
- Dash of cayenne.
Put into a saucepan one tablespoonful of butter; when melted add the flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream, and when thickened, add the salt and pepper, then the crab meat and the cheese; simmer for a few minutes, and add the wine; spread this mixture over pieces of buttered toast cut in squares or circles; sprinkle with grated Parmesan cheese, and place on each piece a small bit of butter; set in the oven for three minutes; serve very hot on a napkin garnished with parsley. This dish may be prepared in a chafing-dish, in which case the mixture must be placed on the toast and served directly from the chafing-dish.
Boiled halibut may be substituted for the crab meat.
CRAB STEW
- ½ dozen crabs.
- 1 quart milk.
- Yolks of 4 eggs boiled hard.
- ½ lemon.
- 1 nutmeg.
- 2 tablespoonfuls butter.
- 1 tablespoonful flour.
- 1 dessert spoonful mustard.
- ½ teaspoonful salt.
- ¼ teaspoonful red pepper.