Baked Crab

Ingredients

• Take all the flesh from a medium-sized Crab
• moisten with a gill of good sauce
• Cut up an ounce and a half of butter
• one-third of the whole bulk of nicely-mashed potato
• season with salt and pepper
• dust over with grated Parmesan
• baste with melted butter

Method

1. 1

   Take all the flesh from a medium-sized Crab, tear it to shreds with two forks.

2. 2

   Put this into a stewpan over a low fire, and moisten with a gill of good sauce.

3. 3

   Cut up an ounce and a half of butter into small squares, and add these by degrees, mixing in lastly one-third of the whole bulk of nicely-mashed potato.

4. 4

   Work altogether smoothly, and season with salt and pepper.

5. 5

   Butter the shells, fill them with the mixture, smooth over the surface with a palette-knife dipped in hot water, dust over with grated Parmesan, baste with melted butter, and bake for a few minutes in a moderate oven.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 73. The excerpt below is the record exactly as published.

Baked Crab. — Take all the flesh from a medium-sized Crab, tear it to shreds with two forks ; put this into a stewpan over a low fire, and moisten with a gill of good sauce made upon a fish-broth foundation. Cut up an ounce and a half of butter into small squares, and add these by degrees, mixing in lastly one-third of the whole bulk of nicely- mashed potato. Work altogether smoothly, and season with salt and pepper. Butter the shells, fill them with the mixture, smooth over the surface with a palette-knife dipped in hot water, dust over with grated Parmesan, baste with melted butter

Cook this with the app: pantry check, scaling, and the assistant.