Crabs on Toast
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Crabs on Toast.
Put into a chafing dish one tablespoonful of butter. When melted add one tablespoonful of celery, chopped very fine. Slightly thicken one-half cup of cream or milk with a little flour and one canful of crab. (Small crabs are sweetest.) Stir until you think enough moisture has evaporated. Add one tablespoonful of sherry; salt and pepper. Serve on thin slices of nice toasted bread.
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Crabs on Toast.
Put into a chafing dish one tablespoonful of butter. When melted add one tablespoonful of celery, chopped very fine. Slightly thicken one-half cup of cream or milk with a little flour and one canful of crab. (Small crabs are sweetest.) Stir until you think enough moisture has evaporated. Add one tablespoonful of sherry; salt and pepper. Serve on thin slices of nice toasted bread.
