Crab Cromeskies. -Boil three or four large Crabs, removing
the meat from the shells as for Scalloped Crabs. Make
a batter as follows, and put a frying-kettle half full of fat
over the fire to heat : For the batter, mix together 1 break-
fast-cupful of flour, 1 saltspoonful of salt, a dust of cayenne,
the yolk of an egg, 1 table-spoonful of salad-oil, and
enough cold water to make it thick. Just before using, beat
the white of an egg' to a stiff froth, and stir it lightly into
the batter. Cut as many very thin slices of fat salt pork as
there are to be cromeskies, and smooth them to the thinness
of paper with the back of a knife. Mix with the Crab-meat a
seasoning of salt and pepper, add the yolks of two eggs✪ Crab Cromeskies,
and enough wine or sauce of any kind preferred to permit
the Crab-meat to be made up into little rolls, with the hands
damped with cold water. Wrap the rolls in the slices of
pork, tie them round, dip into the batter so that they are
entirely covered with it, and fry a golden brown in the
hot fat. Lay them on brown paper for a moment, to free
them from fat, and arrange on a napkin with parsley for
g'arnish.
Crab Croquettes. — Pick the meat out of the shells of two
middling-sized Crabs and chop it, but not too fine. Melt in
a saucepan 3oz. of butter, and stir into this 3oz. of flour ;
add by degrees -j pint of milk, stir till it boils, and then let
it boil for ten minutes ; take the saucepan off the stove,
and to the hot milk, flour, and butter add the chopped
meat of the Crabs, 1 saltspoonful of pepper, 1 teaspoonful
of salt, a very little cayenne✪ Crab Croquettes (about as much as will lie
on the end of a small knife), mix well together, turn the
’ whole out on to a plate, and let it cool ; when it is quite
cold, make it into little rolls nearly 3in. long, and egg and
breadcrumb these rolls by brushing them all over with beaten
egg and then rolling in breadcrumbs. Fry them in hot lard or
clarified fat for two minutes, or till they are a nice golden
• brown, let them drain for an instant on a sheet of paper,
and serve on a folded napkin with a little fried parsley for
garnish.
Crab Porcemeat. — Fry an onion, chopped very fine, in loz.
of butter until it is a golden colour, adding 1 table-spoonful
of flour to make a roux. Moisten with ^ pint of stock,
stirring well and continuously until the sauce hardens.
Crabs — continued.
Season with £ table-spoonful of salt, a scant teaspoonful of
Worcestershire sauce, -i- teaspoonful of mustard, a crushed clove
of garlic, and 1 teaspoonful of chopped parsley. Stir well,
adding the meat of twelve medium-sized Crabs, chopped
very small, with twelve mushrooms also chopped very small.
Cook for thirty minutes in a saucepan, then put it back
off the hot fire ; add the yolks of four eggs, stir again for a
moment, cool, and use as required.
Crab Omelet. — Take Coz. of boiled Crab-meat and cut it
into small pieces; put them into a saute-pan with 1 wine-
glassful of white wine and ^oz. of butter. Moisten with 1
teacupful of strong hot bechamel sauce, and let these cook
together for five minutes. Make an omelet with twelve eggs,
and with a skimmer place the stewed Crab in the middle,
fold over the side opposite the handle, pour in the garnishing,
fold the other side up, turn it on to a hot dish, pour the
sauce round it, and serve.
Page 507 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crab Cromeskies. -Boil three or four large Crabs, removing the meat from the shells as for Scalloped Crabs. Make a batter as follows, and put a frying-kettle half full of fat over the fire to heat : For the batter, mix together 1 breakfast-cupful of flour, 1 saltspoonful of salt, a dust of cayenne, the yolk of an egg, 1 table-spoonful of salad-oil, and enough cold water to make it thick. Just before using, beat the white of an egg to a stiff froth, and stir it lightly into the batter. Cut as many very thin slices of fat salt pork as there are to be cromeskies, and smooth them to the thinness of paper with the back of a knife. Mix with the Crab-meat a seasoning of salt and pepper, add the yolks of two eggs, and enough wine or sauce of any kind preferred to permit the Crab-meat to be made up into little rolls, with the hands damped with cold water. Wrap the rolls in the slices of pork, tie them round, dip into the batter so that they are entirely covered with it, and fry a golden brown in the hot fat. Lay them on brown paper for a moment, to free them from fat, and arrange on a napkin with parsley for g'arnish.
Crab Croquettes. — Pick the meat out of the shells of two middling-sized Crabs and chop it, but not too fine. Melt in a saucepan 3oz. of butter, and stir into this 3oz. of flour ; add by degrees -j pint of milk, stir till it boils, and then let it boil for ten minutes ; take the saucepan off the stove, and to the hot milk, flour, and butter add the chopped meat of the Crabs, 1 saltspoonful of pepper, 1 teaspoonful of salt, a very little cayenne (about as much as will lie on the end of a small knife), mix well together, turn the ’ whole out on to a plate, and let it cool ; when it is quite cold, make it into little rolls nearly 3in. long, and egg and breadcrumb these rolls by brushing them all over with beaten egg and then rolling in breadcrumbs. Fry them in hot lard or clarified fat for two minutes, or till they are a nice golden • brown, let them drain for an instant on a sheet of paper, and serve on a folded napkin with a little fried parsley for garnish.
Crab Forcemeat. — Fry an onion, chopped very fine, in loz. of butter until it is a golden colour, adding 1 table-spoonful of flour to make a roux. Moisten with ^ pint of stock, stirring well and continuously until the sauce hardens.
Crabs — continued.
Season with £ table-spoonful of salt, a scant teaspoonful of Worcestershire sauce, -i- teaspoonful of mustard, a crushed clove of garlic, and 1 teaspoonful of chopped parsley. Stir well, adding the meat of twelve medium-sized Crabs, chopped very small, with twelve mushrooms also chopped very small. Cook for thirty minutes in a saucepan, then put it back off the hot fire ; add the yolks of four eggs, stir again for a moment, cool, and use as required.
Crab Omelet. — Take Coz. of boiled Crab-meat and cut it into small pieces; put them into a saute-pan with 1 wineglassful of white wine and ^oz. of butter. Moisten with 1 teacupful of strong hot bechamel sauce, and let these cook together for five minutes. Make an omelet with twelve eggs, and with a skimmer place the stewed Crab in the middle, fold over the side opposite the handle, pour in the garnishing, fold the other side up, turn it on to a hot dish, pour the sauce round it, and serve.
Records on this page
Crab CromeskiesCrab Croquettes