Crab Croquettes

Crab forcemeat made into shapes, breaded, fried; served with sauce Joinville.

Crab Kromeskies

Cold crab forcemeat rolled into size and shape of a finger, bound with a thin slice of cold boiled bacon, pinned with a toothpick, dipped into a plain batter, fried, toothpick removed, served with tartar sauce.

Stuffed Crab

Cooked crab meat seasoned with tarragon vinegar, curry powder, salt and red pepper, slightly moistened with Ve1oute sauce, filled into shells, strewn with sifted bread crumbs, baked; served very hot.

Tomatoes Stuffed With Crab

Raw peeled tomatoes of an even size, hollowed out, seeds removed, the outside then covered with crab forcemeat, and the inside filled with devilled crab mixture, smoothed off, rolled in sifted bread crumbs, baked and basted with butter; served very hot.

Crab Sauce

Cooked crab meat minced with a few mushrooms, seasoned with nutmeg, salt, red pepper and lemon juice, simmered in Bechamel sauce for a few minutes; chopped parsley may be added if desired.

Crab Gumbo (Soup)

Very small squares of raw lean ham fried a delicate brown with minced onion or shallots and crab meat, flour added to form a roux, moistened with equal parts of courtbouillon and chicken broth, brought to the boil, skimmed; shred green pep-, pers, sliced okras and peeled and sliced tomatoes then added, simmered for an hour, seasoned with salt, red pepper, herbs and white wine, a spoonful of dry boiled rice placed in each plate at time of serving.

Bisque Of Crabs

Live crabs blanched as for "Creole style," meat removed and lightly fried with minced shallots and a clove of garlic in butter, moistened with fish broth and white wine, brought to the boil, shells then added with some well washed rice; when rice is cooked, little roux added, the whole then rubbed through a tamis or puree seive, brought to the boil again, skimmed, seasoned with salt, red pepper and sherry wine; served with small croutons.

Creole Style Bisque Of Crabs

Boil half a pound of rice to each gallon of soup required, when done add its equal weight of cooked crab meat, pound to a paste, adding half a cupful of melted butter and a flavor of nutmeg, then rub it through a puree sieve; make the soup stock of thin Veloute sauce, add the rice and crab puree, bring to a simmer, then add sliced okras, minced red and green peppers, sliced peeled tomatoes, season with thyme, marjoram, red pepper and lemon juice, simmer slowly for one hour and serve.

Boiled Soft Shell Crabs

Live crabs with small claws and sand pouch removed, dropped into boiling salted water and simmered for ten minutes; served with Veloute or parsley sauces.

Soft Shell Crabs Fried

Live crabs with sand pouch removed, seasoned with salt and pepper, dipped in milk, rolled in flour, then in beaten eggs and again bread crumbs, fried in deep fat or slowly in butter; served with tartar sauce, or with mayonnaise, garnished with parsley and lemon.

Soft Shell Crabs Broiled

Prepared and breaded as in the preceding, placed between a double hinged wire broiler, broiled and basted with butter; served with tartar sauce, garnished with parsley and lemon.

Curried Soft Shell Crabs

Take the very small ones and boil them a few minutes, then saute them with minced onion in butter, take up, and put into curry sauce, simmer a few minutes; served with a border of boiled rice in grains.

Soft Shell Crabs Steamed

Live crabs with the small claws and sand pouch removed, placed on false bottom of fish kettle containing vinegar and water underneath; steamed ten minutes, served with Bechamel sauce.

Oyster Crabs, Sauce Poulette

Well washed oyster crabs sauteed with butter, seasoned with salt and pepper, moistened with Hollandaise sauce sharp with lemon juice, add a little chopped parsley; take a small oval platter, pipe a border of potato croquette mixture around the edge, brush it with butter and brown it off in the oven or under a salamander; serve the oyster crabs in the center.

Oyster Crabs Fried

Oyster crabs well washed and drained, seasoned with salt and pepper, tossed in flour, thrown into cold milk, then into sifted bread crumbs, fried in hot deep grease like whitebait, taken up, drained, sprinkled with salt; served in cases or crous-tades.

Oyster Crab Patties

Make the "oyster crabs, sauce Poulette" above, fill small puff paste patty shells with the mixture; serve with some Poulette sauce around the base.

Oyster Crabs, Newburg

Well washed and drained oyster crabs sauteed in butter for five minutes with some truffle trimmings, then is added some Madeira wine, reduce to one half, then work in a liaison of egg yolks and cream, shuffle about till thick and creamy; serve either in a tureen or chafing dish.

Crab Apples

A small sour apple used as a preserve, crystalized, or in jams or jellies, also a medicinal cider.