"Recipe For ~ CRAB OR LOBSTER CREOLE: Rub a stew pan with garlic, put in 2 ounces of butter and 3 green onions and 2 green peppers (no seeds) chopped fine; add salt, pepper and a little cayenne and stew slowly 10 minutes; then add 1 large tomato, cut small or the same quantity of canned. Stew this until tomato is smooth, and add a teaspoon of flour, and cream enough to make as thick as drawn butter. Put into this a finely picked crab or a finely chopped lobster and serve on buttered toast."
"Recipe For ~ SHRIMP OR LOBSTER CROQUETTES: Put a heaping tablespoon of butter in a saucepan and when it bubbles put in a tablespoon of flour, cook it and add a cup full of boiling cream, stirring constantly until the mixture thickens very thick. Remove from the fire and when slightly cooled, stir in the beaten yolks of three eggs, cayenne and salt to taste, return to the fire and stir until the eggs are well set, then add 2 cups of shelled boiled shrimps, chopped crab or lobster, butter a platter and spread the mixture on it and set it away to cool. When cold roll into croquettes, dip in cracker crumbs twice and fry in boiling lard. Serve with mayonnaise sauce on a lettuce leaf."
"Recipe For ~ SHRIMP OR LOBSTER POULETTE: 1 cup cream, 1 tablespoon butter, 1 teaspoon cornstarch (heaping), yolk 1 egg, salt and pepper to taste and 2 cups of shelled shrimps. Let the butter come to a boil, when it bubbles stir in the cornstarch, then the cream and seasoning, then the well-beaten yolk, and lastly the shrimps. Served on toast. Small clams slightly chopped may be substituted if shrimps are not available."
"Recipe For ~ STEWED CRAB: For one crab, take large tablespoon of butter, melt in saucepan and add 1 tablespoon of flour; then add boiling water to make a rather thick gravy. Add some chopped parsley and chopped green pepper, and pepper and salt to taste. Add the picked crab and cook for a few minutes and serve."
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