Crab Sauce for Pancakes
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 tbsp butter or margerine
3 tbsp flour
1 cp milk
2 canned pimientos, drained and chopped
1/4 tsp oregano
1/2 tsp salt
1 tsp perpared mustard
1 cp crab meat, cleaned and flaked
1 - Melt butter or margerine in saucepan.
2 - Stir in flour smoothly.
3 - Stir in milk and remaining ingredients except crab meat.
4 - Stir and cook until thickened.
5 - Add crab meat.
Makes about 2 cups thick creamed crab meat.
Serve on pancakes or omelet. or spoon onto large pancake, roll
cake around it, and slice into servings. Garnish omelet or pancake wih
few chives or parsley. Enough for 8 servings.
Delicious served in hollowed-out toasted loaf as brunch or