Dressed Crab

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 (16)

Mayonnaise

rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Crab mixture

the sieved creamy part of the crab ↝ Crustaceans, crab, dungeness, raw [Finfish and Shellfish Products]
the white flesh cut into dice ↝ Crustaceans, crab, dungeness, raw [Finfish and Shellfish Products]

Garnish

sieved and hard-boiled yolk and white of egg ↝ Egg, yolk only, raw [Eggs and omelets]
sieved and hard-boiled yolk and white of egg ↝ Egg, white only, raw [Eggs and omelets]
finely minced parsley ↝ Parsley, raw [Not included in a food category]
the crab claws ↝ Crab [Shellfish]

To serve with

dry toast and butter
dry toast and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown bread and butter ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
brown bread and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Alternative mayonnaise

tomato mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
sauce tartare ↝ Tartar sauce [Mayonnaise]

Instructions (7)

Prepare some rich mayonnaise, flavouring this with shallot and chilli vinegar, with a rather stronger seasoning of cayenne than usual, and making it pretty thick.
Mix into it the sieved creamy part of the crab, and then the white flesh cut into dice.
Turn this mixture into the well-washed shell.
Strew the top in lines with sieved and hard-boiled yolk and white of egg, and finely minced parsley.
Placing it when ready in the ice cave till perfectly cold.
Serve garnished with the crab claws, and hand dry toast and butter, or brown bread and butter with it.
The mayonnaise should be rather hotter than when served alone, or, if preferred, tomato mayonnaise or sauce tartare may be used with the crab.

Original Text · last edited 4 days ago

Dressed Crab.—Prepare some rich mayonnaise, flavouring this with shallot and chilli vinegar, with a rather stronger seasoning of cayenne than usual, and making it pretty thick. Now mix into it the sieved creamy part of the crab, and then the white flesh cut into dice. Turn this mixture into the well-washed shell, and strew the top in lines with sieved and hard-boiled yolk and white of egg, and finely minced parsley, placing it when ready in the ice cave till perfectly cold. Serve garnished with the crab claws, and hand dry toast and butter, or brown bread and butter with it. The mayonnaise should be rather hotter than when served alone, or, if pre-ferred, tomato mayonnaise or sauce tartare may be used with the crab.

Notes

—