Crab Pie. — (1) Pick the flesh from the shells and claws of
three large Crabs, and cut the meat into small pieces. Put
about 3oz. of butter into a clean saucepan, place it over the
fire until melted, then stir in 3 table-spoonfuls of flour,
J breakfast-cupful of milk, and | breakfast-cupful of cream.
Continue stirring the mixture over the fire, and boil it
for three minutes, then move the saucepan to the side,
and put in the meat from the Crabs, 2 teaspoonfuls of
anchovy sauce✪ Crab Pie, and salt and pepper to taste ; stir all until
thoroughly mixed. Wash the Crab shells clean, dry them on
a cloth, and fill with the mixture ; level it off smooth at the
top, and strew a thick layer of breadcrumbs over each.
Put a few pieces of butter over each shell, and place them
in a brisk oven until brown. Put the shells with the Crab
mixture on a hot dish over which has been spread a folded
napkin, or an ornamental dish-paper, garnish with parsley,
and serve them while very hot.
(2) Scrape out the meat from the body part of a Crab,
leaving the claws for garnishing. Put loz. or 1 Voz. of butter
into a saucepan over the fire, warm it, add the Crab-meat
and a mixture of 1 dessert-spoonful each of vinegar and
made mustard, 1 teaspoonful each of salad-oil and pepper,
and sufficient cayenne to taste. When all the ingredients
are quite hot, put them into the Crab shell, smoothing over
the surface, place a few small pieces of butter on the top,
and bake in a moderate oven for about ten minutes. When
done, put it on a napkin on a dish, and serve with the claws
and a few sprigs of parsley for garnish.
Crab Salad.— (1) Pick the meat from the shells and claws
of a dozen- small Crabs, put it in a salad-bowl, add a
seasoning of salt and pepper, 3 table-spoonfuls of vinegar,
2 table-spoonfuls of sweet oil, and a little chopped parsley.
Mix well, and decorate the bowl with six small lettuce-leaves,
six stoned olives, twelve capers, and two hard-boiled eggs✪ Crab Salad
cut into quarters. It is then ready to be served.
(2) Pick the meat out of six Crabs, cut the firm
parts into equal-sized pieces, and rub the rest smooth in
1 teacupful of salad-dressing, adding a little mustard ;
mix with the dressing 1 breakfast-cupful of finely-minced
white cold boiled cabbage. Add the Crab-meat without
For details respecting Culinary Processes, Utensils, Sauces, Sec., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
451
Crabs — continued.
breaking- it, and fill the shells with the salad. Lay some
cress or other greens on a dish, put the Crab shells on it, and
serve. These salads can be made exceptionally pretty by
garnishing in stripes, or other patterns, with chopped white
and yolk of eggs, coral and parsley (see Fig. 540). The claws
being used to form a crown or other device.
Crab Sauce. — Put 3 teacupfuls of milk into a saucepan
over the fire, add 2oz. or 3oz. of butter rolled in a little
flour, and stir until the butter is dissolved ; it should be
stirred in one direction only. Chop up the meat from a Crab,
and mix it up with a little each of ground mace, cayenne,
and salt; stir it into the hot milk, remove the saucepan to
the side of the fire, and simmer gently for about three
minutes, taking care that it does not boil. Turn it into a
sauceboat when ready, and serve. ✪ Crab Sauce
Page 508 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crab Pie. — (1) Pick the flesh from the shells and claws of three large Crabs, and cut the meat into small pieces. Put about 3oz. of butter into a clean saucepan, place it over the fire until melted, then stir in 3 table-spoonfuls of flour, J breakfast-cupful of milk, and | breakfast-cupful of cream. Continue stirring the mixture over the fire, and boil it for three minutes, then move the saucepan to the side, and put in the meat from the Crabs, 2 teaspoonfuls of anchovy sauce, and salt and pepper to taste ; stir all until thoroughly mixed. Wash the Crab shells clean, dry them on a cloth, and fill with the mixture ; level it off smooth at the top, and strew a thick layer of breadcrumbs over each. Put a few pieces of butter over each shell, and place them in a brisk oven until brown. Put the shells with the Crab mixture on a hot dish over which has been spread a folded napkin, or an ornamental dish-paper, garnish with parsley, and serve them while very hot.
(2) Scrape out the meat from the body part of a Crab, leaving the claws for garnishing. Put 1oz. or 1½oz. of butter into a saucepan over the fire, warm it, add the Crab-meat and a mixture of 1 dessert-spoonful each of vinegar and made mustard, 1 teaspoonful each of salad-oil and pepper, and sufficient cayenne to taste. When all the ingredients are quite hot, put them into the Crab shell, smoothing over the surface, place a few small pieces of butter on the top, and bake in a moderate oven for about ten minutes. When done, put it on a napkin on a dish, and serve with the claws and a few sprigs of parsley for garnish.
Crab Salad.— (1) Pick the meat from the shells and claws of a dozen- small Crabs, put it in a salad-bowl, add a seasoning of salt and pepper, 3 table-spoonfuls of vinegar, 2 table-spoonfuls of sweet oil, and a little chopped parsley. Mix well, and decorate the bowl with six small lettuce-leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut into quarters. It is then ready to be served.
(2) Pick the meat out of six Crabs, cut the firm parts into equal-sized pieces, and rub the rest smooth in 1 teacupful of salad-dressing, adding a little mustard ; mix with the dressing 1 breakfast-cupful of finely-minced white cold boiled cabbage. Add the Crab-meat without
For details respecting Culinary Processes, Utensils, Sauces, Sec., referred to, see under their special heads.
Crabs — continued.
breaking- it, and fill the shells with the salad. Lay some cress or other greens on a dish, put the Crab shells on it, and serve. These salads can be made exceptionally pretty by garnishing in stripes, or other patterns, with chopped white and yolk of eggs, coral and parsley (see Fig. 540). The claws being used to form a crown or other device.
Crab Sauce. — Put 3 teacupfuls of milk into a saucepan over the fire, add 2oz. or 3oz. of butter rolled in a little flour, and stir until the butter is dissolved ; it should be stirred in one direction only. Chop up the meat from a Crab, and mix it up with a little each of ground mace, cayenne, and salt; stir it into the hot milk, remove the saucepan to the side of the fire, and simmer gently for about three minutes, taking care that it does not boil. Turn it into a sauceboat when ready, and serve.
Records on this page
Crab PieCrab SaladCrab Sauce