CRABMEAT LORENZO

Name: CRABMEAT LORENZO
Ingredients: 1 cup heavy CREAM SAUCE; 2 1/2 lbs. fresh CRABMEAT; 2 tbsp. dry MUSTARD; Juice of 1 LEMON; 1/2 tsp. SALT.

Kenneth N. Crise, Sous-Chef, Fireside Inn, Encino, California

Ingredients

1 cup heavy CREAM SAUCE
2 1/2 lbs. fresh CRABMEAT
2 tbsp. dry MUSTARD
Juice of 1 LEMON
1/2 tsp. SALT.

Method

Season with PEPPER, TOBASCO and WORCESTERSHIRE SAUCE to taste. Blend well.

Note from the transcription

This can be used for CANAPES, in CASSEROLES and baked with a topping, and can even be made into CRABMEAT BALLS, Breaded and deep fried for hot Hors d'Oeuvre. Also for stuffing the vacant part of LOBSTERS.

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Photograph of printed page 39 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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