American
Crab Meat, Indienne
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 tablespoons Butter
- 1 teaspoon Onion
- 3 tablespoons Flour
- ⅔ tablespoon Curry Powder
- 1 cup Chicken Stock
- 1 cup Crab Meat
- As needed Salt
Make it
Method
- 1
Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock. When boiling-point is reached add crab meat and season with salt.
Source & rights
Where this recipe comes from
Crab meat, Indienne, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.