Hot Crab, or Lobster

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 (7)
Instructions (9)
  1. Slice quite small, or pull into light flakes with a couple of forks, the flesh of either crab or lobster.
  2. Put the flesh into a saucepan with a few bits of good butter lightly rolled in flour.
  3. Heat it slowly over a gentle fire.
  4. Pour over and thoroughly mix with it, from one to two teaspoonsful or more of common or of chili vinegar.
  5. If with the common vinegar, add to it a tolerable seasoning of cayenne.
  6. Grate in a little nutmeg.
  7. When the whole is well heated serve it immediately, either in the shell of the crab or lobster, or in scallop-shells.
  8. Serve it plain, or with bread-crumbs over, as in the preceding receipt.
  9. A spoonful or so of good meat jelly is a great improvement to this dish.
Original Text
HOT CRAB, OR LOBSTER. (In season during the same time as Lobsters.) Slice quite small, or pull into light flakes with a couple of forks, the flesh of either fish; put it into a saucepan with a few bits of good butter lightly rolled in flour, and heat it slowly over a gentle fire; then pour over and thoroughly mix with it, from one to two teaspoonsful or more of common or of chili vinegar; if with the former, add to it a tolerable seasoning of cayenne. Grate in a little nutmeg, and when the whole is well heated serve it immediately, either in the 90shell of the crab or lobster, or in scallop-shells, and serve it plain, or with bread-crumbs over, as in the preceding receipt. A spoonful or so of good meat jelly is, we think, a great improvement to this dish, for which an ounce and a half of butter will be quite sufficient. This is sometimes called Buttered Crab.
Notes
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