Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

Home › The Waldorf Kitchen › Stewed Crabs

Stewed Crabs

Take eight live crabs and steam for twenty minutes; pick out the meats, put it in a saucepan with one-half pint of milk or cream and stew for fifteen or twenty minutes. Season with cayenne pepper and salt.

← Crab Ravigote Broiled Soft-Shell Crabs →

Stewed Crabs

Read next