Recipes > Seafood > Crab > Stewed Crab > Crab Stew

Crab Stew


  • 1/2 dozen crabs
  • 1 quart milk
  • yolks of 4 eggs boiled hard
  • 1/2 lemon
  • 1 nutmeg
  • 2 tablespoonfuls butter
  • 1 tablespoonful flour
  • 1 dessert spoonful mustard
  • 1/2 teaspoonful salt
  • 1/4 teaspoonful red pepper


Mash the hard-boiled yolks fine, and rub into them the butter, flour and mustard.

Put the milk into a double boiler; when it is scalded stir in the mixture of egg, etc.; season, and just before serving stir in the crab meat, and add one cupful of sherry. Place in bottom of a deep dish a few thin slices of lemon and turn the stew over them.


The Century Cook Book (1901).


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