Recipes > Seafood > Crab > Crabs St. Laurent

Crabs St. Laurent


  • 1 cupful of boiled crab meat (6 crabs)
  • 2 tablespoonfuls grated parmesan cheese
  • 2 tablespoonfuls white wine
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • 1/2 cupful stock
  • 1/2 cupful cream or milk
  • 1/2 teaspoonful salt
  • 1/4 teaspoonful pepper
  • dash of cayenne


Put into a saucepan one tablespoonful of butter; when melted add the flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream, and when thickened, add the salt and pepper, then the crab meat and the cheese; simmer for a few minutes, and add the wine; spread this mixture over pieces of buttered toast cut in squares or circles; sprinkle with grated Parmesan cheese, and place on each piece a small bit of butter; set in the oven for three minutes; serve very hot on a napkin garnished with parsley. This dish may be prepared in a chafing-dish, in which case the mixture must be placed on the toast and served directly from the chafing-dish.

Boiled halibut may be substituted for the crab meat.


The Century Cook Book (1901).


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