Crab Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

The flesh of a fresh well-conditioned crab of moderate size ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
some good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
A portion of the cream contained in the fish ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Divide the crab flesh into small flakes.
Add the flaked crab flesh to some good melted butter.
Ensure the melted butter has been flavoured as for either of the sauces above.
Optionally, first smoothly mingle a portion of the cream contained in the fish with the sauce before adding the crab and butter.

Original Text

CRAB SAUCE.

The flesh of a fresh well-conditioned crab of moderate size is more tender and delicate than that of a lobster, and may be converted into an excellent fish sauce. Divide it into small flakes, and add it to some good melted butter, which has been flavoured as for either of the sauces above. A portion of the cream contained in the fish may first be smoothly mingled with the sauce.

Notes

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