Recipe: Crab Meat a la King

Place in Saucepan or chafing dish

  • One and one-half cups of thick CREAM Sauce.


  • Three-quarters cup of mushrooms, peeled and cut into tiny pieces and parboiled,
  • Two pimentos chopped fine,
  • One well-beaten egg,
  • One teaspoon salt,
  • One teaspoon paprika,
  • Juice of one-half lemon,
  • Two cups or one-half pound of CRAB meat.
  • peeled and cut into tiny pieces and parboiled.

Toss with fork to mix; heat to boiling point and serve with toast.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss