PRINCESS PIE
(Crabmeat Pie)
PIE INGREDIENTS:
2 (6 1/2-ounce) cans crab meat, drained
2/3 cup chili sauce
3/4 cup chopped celery, cooked
1/2 cup chopped green pepper, cooked

o tablespoons chopped onion, cooked

1/2 can cream of mushroom soup

3 tablespoons mayonnaise

1 cup grated cheddar cheese

TOPPING:

1 cup sifted all-purpose flour

2 teaspoons double-acting baking powder OR 3 teaspoons
single-acting baking powder

1/4 teaspoon salt

3 tablespoons shortening

1/3 cup water or milk

Cook celery, green pepper and onion in a little water
until tender. Drain. Combine crab meat and chili sauce.
Pour into 2-quart casserole. Add cooked, drained vegetables.
Mix soup, mayonnaise and cheese, Heat over hot water until
cheese melts. Pour over vegetables. TOPPING: Sift dry
ingredients. Cut in shortening.« Add milk or water. Knead
lightly. Pat or roll to fit casserole top. Make steam slits.
Bake in hot oven, 425 deg. F., for 20 to 30 minutes. Makes
6 servings.

NANTUCKET SEAFOOD SHELLS

1 (8-ounce) package macaroni, cooked

1 (10 1/2-ounce) can cream of mushroom soup
1/2 cup milk

1 (6 1/2-ounce) can crab meat, drained, flaked
2 tablespoons butter

2 tablespoons minced onion

1/4 teaspoon grated lemon rind

1 teaspoon lemon juice

1/4 cup Parmesan cheese

1 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon tarragon

1/2 cup bread crumbs

2 tablespoons butter, melted

Melt butter; cook onion until tender; add to cooked
macaroni. Dilute soup with milk; add lemon rind and juice,
Parmesan cheese, salt, basil, tarragon and crabmeat. Mix
and pour over macaroni. Butter 8 individual scallop shells.
Divide mixture evenly, top with buttered bread crumbs. Bake
in hot oven, 400 deg. F., for 10 to 15 minutes. Makes 6 to 8
servings.

CRAB LUNCHEON DISH

1/4 cup butter or margarine

4 tablespoons flour

2 cups milk

1/2 teaspoon salt

Pinch of pepper

11/2 cups crabmeat

2 hard-cooked eggs, chopped

1 cup buttered dry bread crumbs

1/3 cup slivered almonds (blanched or not)

Melt butter; add flour; blend. Add milk, stirring and
cooking over low heat until thick and smooth, Season. Add
crabmeat and eggs. Place half the crumbs in greased casserole
(or shells). Cover with crab mixture and top with rest of
crumbs. Sprinkle with almonds. Sprinkle with paprika. Bake
in moderate oven, 350 deg. F., for 20 to 25 minutes. Makes
6 servings.

36

JOY’S CRAB-MUSHROOM-NOODLE CASSEROLE

3 tablespoons butter or substitute

3 tablespoons flour

2 cups milk

1/2 teaspoon salt

Pepper to taste

1 small onion, grated

1 can (6 1/2 ounces) crab, drained and separated
1 cup diced celery

1 (8-ounce) can button mushrooms, drained OR 1/2

pound fresh mushrooms, browned

2 cups wide noodles, cooked

Melt butter. Stir in flour. Gradually add milk, stirring
all the time until sauce thickens, Add salt, pepper and grated
onions. Mix together crab meat, celery, mushrooms, and
noodles. Stir in white sauce, Spoon into greased 1 1/2-quart
casserole, Sprinkle with paprika. Bake inmoderate oven, 375
deg. F,, for 30 minutes or until mixtureis bubbling hot. Makes
4 servings.

HOT CRABMEAT SALAD

1 cup crabmeat

2 cups diced celery

1/4 cup minced green pepper
1/3 cup blanched almonds

2 chopped hard-cooked eggs
1 teaspoon Salt

3 tablespoons melted butter
1/4 cup sifted flour

1 cup milk.

Dry breadcrumbs or potato chips

Make a sauce of butter, flour, milk. Add other ingredients
except bread crumbs. Turn into greased baking dish. Cover
with crumbs or crumbled potato chips, Bake in moderate oven,
350 deg. F., for 35 minutes. Makes 4 servings.

SIMPLIFIED CRAB NEWBURG

2/3 cup Sliced mushrooms
4 tablespoons butter
4 tablespoons flour

1/2 teaspoon salt
1/8 teaspoon white pepper
11/2 cups milk
2 (6 1/2-ounce) cans or 2 cups crabmeat
1/4 cup white wine

Saute mushrooms in butter. Add flour, salt, pepper,
and milk. Cook until thickened. Add the crabmeat and wine.
Place in ramekins. Sprinkle with buttered bread crumbs
and bake in hot oven, 400 deg. F., until lightly browned. Makes
6 servings.

CRAB CUSTARD
1 teaspoon grated onion
4 tablespoons butter
4 tablespoons flour
1 teaspoon Salt
1/8 teaspoon pepper
4 cups milk
1/2 cup light cream
Dash of tabasco sauce

1 teaspoon tomato ketchup

4 eggs

1 tablespoon sherry (optional)
3 cups crabmeat

pi cup buttered bread crumbs

Cook onion in butter over hot water. Blend in flour,
salt, and pepper. Add milk, cream and sauces. Cook,
stirring constantly, until thickened. Beat eggs, add, stirring
constantly. Put crabmeat in well-buttered casserole. Add
mixed ingredients, Top with buttered crumbs. Bake in slow
oven, 325 deg. F., 1 hour, or until inserted knife comes out
clean, Makes 8 to 10 servings.