Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandairy-freenut-free
Crab Canapes
From Lowney's cook book, 1907
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one cup chopped crab meat
- one tablespoon lemon juice
- two drops tabasco
- one half teaspoon salt
- two tablespoons olive oil
- a few drops of onion juice
- Cut bread in slices one quarter inch thick
Method
Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide.
Spread with butter and brown in oven.
Mix crab meat, lemon juice, tabasco, salt, onion juice, and olive oil.
Mark the bread diagonally in four sections and spread alternately with melted cheese and crab mixture.
Separate sections with finely chopped pimento.
Nutrition per serving
37Calories
7 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 12. The excerpt below is the record exactly as published.
Crab Canapes Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one tablespoon lemon juice, two drops tabasco, one half tea- spoon salt, a few drops of onion juice, and two tablespoons olive oil
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