3 tablespoons olive oil
1/4 cup celery, minced
4 tablespoons flour
salt, pepper, paprika
1 teaspoon onion, grated
1/4 cup green pepper, minced
2 1/2 cups milk
1 1/2 cubs crab, flaked, canned or frozen

Saute vegetables in hot olive oil 3 minutes; stir in flour, add milk and cook, stirring until thickened.

Add seasonings and cook for 4 minutes; stir in crab and cook until thoroughly heated without boiling.

Serve on toast.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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