This chafing-dish preparation by Christine Terhune Herrick seasons flaked crab meat with butter, dry mustard, salt, paprika, Worcestershire sauce, lemon juice, and Madeira or sherry. Although titled 'Savory Crabs' and specifying crab meat at the outset, the directions inadvertently refer to adding 'the lobster'—an editorial slip common to dual crab and lobster chafing-dish features.
Original
Savory Crabs
Have ready, as in the preceding recipe, two cups of crab meat, cut into small pieces. Melt a teaspoonful of butter in the chafing dish, and stir into it a saltspoonful each of salt and dry mustard, a pinch of paprika, and a teaspoonful of Worcestershire sauce. Put in the lobster, and when it is hot through add to it three tablespoonfuls of Madeira or sherry and a teaspoonful of lemon juice. Cook one minute longer, or until the dish has recovered from the chill given by the addition of the wine.
Page n43 · beginning. The page may contain material beyond this entry. Select the image to open the full scan.
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n43, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
2 cups crab meat, cut into small pieces
1 teaspoonful butter
1 saltspoonful salt
1 saltspoonful dry mustard
1 pinch paprika
1 teaspoonful worcestershire sauce
3 tablespoonfuls madeira or sherry
1 teaspoonful lemon juice
Directions
Have ready two cups of crab meat, cut into small pieces. Melt a teaspoonful of butter in the chafing dish, and stir into it a saltspoonful each of salt and dry mustard, a pinch of paprika, and a teaspoonful of Worcestershire sauce. Put in the crab meat (noted in text as lobster), and when it is hot through add to it three tablespoonfuls of Madeira or sherry and a teaspoonful of lemon juice. Cook one minute longer, or until the dish has recovered from the chill given by the addition of the wine.
Item type
recipe
Yield
Not stated
Timing
Cook one minute longer, or until the dish has recovered from the chill given by the addition of the wine
Temperature
Not stated
Equipment
chafing dish
Names & connections
Worcestershire saucebrand · ingredient
Chafing dish cookerytopic · article topic
Source context
publication context
With the Chafing Dish: Crabs and Lobsters
With the Chafing Dish
By CHRISTINE TERHUNE HERRICK
Crabs and Lobsters
MIDSUMMER is the time when the crab and the lobster are cheapest and most plentiful. They are never a luxury which the very poor can afford themselves, except perhaps on the sea-coast, where they are to be had for the gathering, so to speak. But people of moderate means can treat themselves to lobster or crabs once in a while without feeling they are guilty of unwarrantable extravagance. And surely there are few things that are better to the taste.
The crustacean shares one peculiarity of the egg, in that it is better when just cooked than after it has stood for a while. On this account it is especially to be commended for the chafing dish. It does not enjoy a high reputation for digestibility, but in this respect it has been a bit belied. Much of its doubtful character is due to the way in which it is often cooked and the time at which it is eaten. When it has not been allowed to stand long enough after cooking to become tough, and when there is enough cayenne or paprika put with it to stimulate digestion, there is no reason why it should not agree with healthy, normal stomachs.