Serve one to each person.
This quantity should fill eight shells.
CRAB BACKS a la CARACAS
1 dozen crabs, or six backs and a pint of crab flake
1 teaspoonful of salt
1 teaspoonful of onion juice
A dash of cayenne
Add the seasoning to the crab flakes, and mix without breaking the flakes.
Fill the mixture into the backs, put a teaspoonful of butter on the top
of each, sprinkle lightly with crumbs, and bake in a quick oven twenty
minutes,
CRAB MEAT a la DEWEY
1 pint of crab flake
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1 teaspoonful of salt
1 red and one green pepper
1/2 pint of chicken stock, or milk
2 tablespoonfuls of sherry
Yolks of two eggs
Drop the peppers into hot fat just a moment and rub off the skin, remove
the seeds and chop the flesh fine. Put this, with the butter, in a
saucepan, and shake over the fire until the peppers are soft. Add the
flour, mix, and add the stock or milk; stir until boiling, add the salt and
pepper and the crab flakes. Do not stir, but heat slowly over hot water.
When hot, add the yolks of the eggs, beaten with two tablespoonfuls of
cream. Heat again, just a moment, being careful not to curdle the eggs, and
serve on toast.
This dish is very nice when made in a chafing dish, and will serve six
people.
Pages:
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83