Slowly but surely, I’m working my way through 1964’s The Small Kitchen Cookbook, attempting each recipe in no particular order to see what frugal fixins from the sixties still hold up.
This week, I whipped up Crabmeat Heaven, an appetizer from page 7 of the hors d’oeuvres section that is simple, tasty, and keeps well for a day or two in the fridge.
Essentially, we’re not talking about more than an open-faced crab salad sandwich here, but that’s not the kind of lunch that always immediately comes to mind — especially in a small kitchen.
It starts with dicing some onions and celery, adding lemon juice and mayo to the crab and veggies, and toasting some bread slices. All very straightforward.
While the bread is toasting, the final two ingredients (which are also page-by-page favorites in this book) are added: white pepper and parsley.
Plating is also easy enough, simply spooning the mixture over toast, which can be quartered into smaller bites if serving a crowd.
The yield was about 4-6 servings and it didn’t last through the week, so overall I’d say this is one of the more successful Small Kitchen Cookbook results I’ve had.
Rating: four out of five jaunty cherries.