Crab Forcemeat

Quenelles des Crabes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Meat of 12 Crabs
  • An Onion
  • A Tablespoonful of Butter


Chop the onion very fine and fry in one tablespoonful of butter until a golden brown; then add a tablespoonful of flour and moisten with a quarter of a pint of water, or oyster liquor, till the sauce beg