Crabs ŕ la St. Jean.

educe half a pint of good velouté (No. 119) with half a glassful of white wine, season with one pinch of salt, half a pinch of pepper, and a very little cayenne pepper, adding three tablespoonfuls of grated Parmesan cheese. Take three-quarters of a pound of shelled crabs, put them in the saucepan, and boil them for ten minutes; then lift from the fire and let cool. Prepare six squares of toasted bread, and with a knife spread some of the mixture smoothly over each slice, sprinkle well with grated cheese, and moisten slightly with clarified butter; place them on a baking-dish; bake in a very hot oven for three minutes, and serve on a hot dish with a folded napkin, garnished with parsley-greens.

To All Seafood Lovers:   Get Published!

Do you love to cook? Do you love to eat? Show the world your unique seafood recipe.

Publish your web page with your signature file to promote yourself or your business!

Send it to us and we will publish your personal or family seafood recipe online.