Th e Book of Lost Recipes 3 22 4Harvey’s Imperial CrabTh is recipe came from a promotional pamphlet called Th e History of Harvey’s, which listed only the instructions “Mix crab lump with mayonnaise, add capers, season to taste, bake well in shell.” Th is version stays true to a recipe that emphasizes thick chunks of crab meat over breading and other fi llers, because why eat bread when you can eat crab? Also, baking this in crab shells is certainly an elegant way to serve it, but it can also be made in small ramekins. Note: the capers mean this recipe rarely needs extra salt.Serves 2½ cup (120 g) lump crab meat (fresh is best, though canned will do), drained¼ cup (60 ml) mayonnaise1 tbsp (15 g) capers¼ tsp Old BayBlack pepper to taste1 tsp (5 g) breadcrumbsPreheat the oven to 400°F (204°C). If using crab meat from fresh crabs, break open the shell and scoop out meat, making sure to leave a neat opening in the shell to stuff later. Remove the legs and scrape meat from there as well. Mix the meat well with mayonnaise, capers, Old Bay and pepper. Split the fi lling evenly between crab shells or ramekins, and pile high. Top with breadcrumbs and bake for 20 minutes, until the top is well browned.15 For reference information see Endnotes.The Book of Lost Recipes 3 110 4Maramor’s Floating IslandThis recipe for one of the Maramor’s most beloved desserts was printed in the Columbus Dispatch. The recipe used in the restaurant allegedly originated with Gwendolyn Pavey. Floating Island is reminiscent of an elegant Baked Alaska, a thick custard topped with a soft meringue that is browned, then chilled for a refreshing but rich flavor.Serves 43 eggs, separated¼ cup + 2 tbsp (75 g) sugar⅛ tsp salt1 tbsp (15 g) cornstarch2 cups (473 ml) milk1½ tsp (7.3 ml) vanillaFreshly grated nutmeg to tasteBeat the egg yolks and whisk in ¼ cup (50 g) sugar, the salt and cornstarch. Scald the milk in a double boiler over low heat. Slowly add the egg mixture and stir until it thickens, being sure not to let the eggs curdle. Remove from heat and add 1 teaspoon (5 ml) vanilla, and let the custard cool.Meanwhile, beat the egg whites with the remaining sugar and remaining vanilla until the mixture forms soft peaks. Transfer the cooled custard into an oven-proof serving dish. Top with the meringue and sprinkle lightly with freshly grated nutmeg. Place under a broiler for 2 minutes or until meringue is brown. Chill thoroughly, and serve. 109 For reference information see Endnotes.The Book of Lost Recipes 3 222 4Mister C’s-Style Fried RavioliAccording to David Caniglia, their fried ravioli was “breaded with Italian seasonings and served with our spaghetti sauce as dip.” You can still buy Mister C’s sauce at some stores around Nebraska. However, your favorite marinara sauce will also do. This approximation of Mister C’s recipe makes for crispy ravioli with the lightest of coatings. Serves 4 as appetizerNeutral oil, for frying1 cup (237 ml) milk2 cups (118 g) Italian seasoned bread crumbs24 fresh cheese ravioli, cooked and cooled¼ cup (45 g) Parmesan cheese, shreddedMarinara sauce, for dippingPour 2 inches (2.5 cm) of oil in a deep frying pan. Heat over medium high heat until hot and crackling. Put milk and bread crumbs in separate bowls. Working in batches, dip the ravioli in milk, dredge in bread crumbs, then place on a plate or baking sheet. When ready, fry the ravioli in batches until they are golden brown, about 3 minutes, turning often. Remove ravioli from oil with a slotted spoon and place on paper towels to drain. Sprinkle ravioli with cheese, and serve with marinara dipping sauce.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >