Crab Meat Creole
Follow the directions for shrimp Creole, substituting crab meat for shrimp. Do not, however, sauté the crab meat.
Crab Meat Ravigote
Prepare 1 ½ cups mayonnaise and add to it 1 teaspoon each prepared mustard, chopped chives, and equal parts chopped parsley, tarragon and chervil, and capers, and ½ teaspoon Worcestershire sauce. Mix 1 cup of this sauce with 2 ½ cups fresh crab meat, correct the seasoning with salt and pile the crab into individual serving dishes. Coat the crab meat with the remaining sauce and garnish the dish with a border of mimosa, made by mixing together very finely chopped hard-cooked egg and finely Chopped parsley. Serve a slice of lemon with each salad.
Avocado Pasadena
To 2 ½ cups fresh crab meat add 2 ripe tomatoes, peeled, seeded and chopped, 1 tablespoon tarragon vinegar, 1 teaspoon chopped chives, 1 tablespoon mixed chopped parsley, tarragon and chervil, 1 ½ cups mayonnaise, 2 tablespoons chili sauce and 1 teaspoon Worcestershire sauce. Mix all together and correct the seasoning with salt. Cut 3 avocados in half and remove the stones. Fill the avocados with the crab meat mixture and arrange them on lettuce leaves. Garnish each with a thin slice of tomato and a slice of ripe olive.
Mussels arc not used in a great variety of ways. In fact, in the classic cuisine they have only two uses—as a garnish for fish dishes or as moules marinière, the traditional mussel dish. Of all the Shellfish, mussels probably have the dirtiesi shells. Muddy sand generally enCrusts them so that the shells must be very thoroughly scrubbed with a stiff brush before the mussels ore cooked. If any dirt remains on the shells it will ruin the sauce.
Mussels for Garnishing
Scrub thoroughly with a stiff brush in a large quantity of water the desired number of very fresh mussels. Put the mussels in a kettle and for each quart of mussels add 1 quart of water. 1 small chopped onion, 2 sprigs parsley, a little thyme, ½ bay leaf, 6 peppercorns and a scant ½ cup dry white wine. Cover the kettle and cook over a hot fire about 6 to 8 minutes or until the shells open wide. Remove the mussels from their shells and return them to the liquor. The liquor may be strained and used in the sauce for the fish dish that the mussels are to garnish.
Mussels Marinière
Allow 8 to 10 very fresh mussels for each serving. Clean them by scrubbing thoroughly with a stiff brush in a genCrous amount of water. Put in a saucepan 1 tablespoon butler. 1 tablespoon chopped shallot and 1 teaspoon chopped parsley. Add 1 ½ quarts cleaned mussels and ½ cup white wine. Cover the pan and cook over high heat for 5 minutes, or until the shells have all opened wide. Remove the mussels from the pan and discard the top shells, then arrange the mussels on the half shell in serving dishes. Reduce the liquid in the pan over a hot fire to 1/3 its original quantity and add ½ cup butter. Add a few drops of lemon juice, correct the seasoning with salt and add a little freshly ground pepper. Pour the sauce over the mussels in their shells. Sprinkle with a little chopped parsley and, if desired, with chopped chives. If a thicker sauce is preferred, ½ teaspoon flour may be added to the butter before it is combined with the reduced sauce, or 2 tablespoons cream sauce may be added to the finished sauce.
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