Crab in the Shell

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

flesh from a good large crab ↝ Imitation crab meat [Fish]
soft creamy part inside ↝ Crustaceans, crab, dungeness, raw [Finfish and Shellfish Products]
red and black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a teaspoonful of made mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a dash of cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a dessertspoonful of best vinegar ↝ Vinegar [Mustard and other condiments]
a small teacupful of pounded “crackers” (hard biscuits) or dried and sifted crumbs ↝ Crackers, snack, Goya Crackers [Baked Products]
1oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two or three spoonfuls of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a very little minced parsley ↝ Parsley, raw [Not included in a food category]
some morsels of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Pick the flesh from a good large crab, and pound it with the soft creamy part inside, seasoning it, as you pound it, with pepper, salt, half a teaspoonful of made mustard, a dash of cayenne, a dessertspoonful of best vinegar, a small teacupful of pounded “crackers” (hard biscuits) or dried and sifted crumbs, and 1oz. of fresh butter, or two or three spoonfuls of thick cream.
Stir this all over the fire till perfectly hot.
Pour the mixture into the well-washed and dried shells.
Strew the top with bread-crumbs, a very little minced parsley, and some morsels of butter.
Set it in the oven, or in front of the fire to brown.

Original Text · last edited 4 days ago

Crab in the Shell.—Pick the flesh from a good large crab, and pound it with the soft creamy part inside, seasoning it, as you pound it, with (red and black) pepper, salt, half a teaspoonful of made mustard, a dash of cayenne, a dessertspoonful of best vinegar, a small teacupful of pounded “crackers” (hard biscuits) or dried and sifted crumbs, and 1oz. of fresh butter, or two or three spoonfuls of thick cream ; stir this all over the fire till perfectly hot, when you pour the mixture into the well-washed and dried shells, strew the top with bread-crumbs, a very little minced parsley, and some morsels of butter, and set it in the oven, or in front of the fire to brown.

Notes

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