Home › Chafing-Dish Dainties › Oyster Crabs

Oyster Crabs

INGREDIENTS.

I pint of oyster crabs.

I teaspoonful of lemon I tablespoonful of butter. juice. 1½ an onion, sliced.

I tablespoonful of chopped I tablespoonful of flour. parsley.

I cup of white stock.

I yolk of egg.

Salt and pepper.

Method. - Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.

Crabs à la Creole.

INGREDIENTS.

I green pepper, chopped fine.

I small onion, chopped fine.

I tablespoonful of butter.

I clove of garlic, chopped I cup of tomatoes.

I cup of crab meat. fine.

Pepper and salt.

Method. - Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sip pets of toast.