name, and in charge of his widow, in Union Square avenue, has not
attained the fame of the old place. It is possible that she knows the
secret of preparing crab as it was prepared in the Gobey's of before the
fire, but his prestige did not descend to her.

Almost all of the Italian restaurants will give you crab in many forms,
and all of them are good; many restaurants use crab meat for flavoring
other, dishes, but of all the recipes for cooking crab we have found
none that we consider so good as that of Gobey's. It is as follows:

Gobey's Crab Stew

Take the meat of one large crab, scraping out all of the fat from the
shell. One good-sized onion, one tomato, one sweet pepper, one
teaspoonful of butter, one teaspoonful of flour, half a glass of sherry,
a pinch of rosemary, one clove of garlic, paprika, salt and minionette
pepper. Soak the crab meat in the sherry two hours before cooking. Chop
fine the onion, sweet pepper and tomato with the rosemary. Mash the
clove of garlic, rubbing thoroughly in a mortar and on this put the
butter and flour, mixing well together, and gradually adding the salt
and minionette pepper, and stir in two tablespoonfuls of cream. Heat
this in a stewpan and when simmering add the sherry and crab meat and
let all cook together with a slow fire for eight minutes. Serve in a
chafing dish with toasted crackers or thin slices of toasted bread. A
dash of Worcestershire sauce just before it is taken up adds to the
flavor.



Lobster in Miniature