Crab a la Heine

Ingredients

• Pick twelve boiled, hard-shell Crabs
• 5 breakfast-cupful of sliced celery or shredded lettuce
• 1 pinch of salt
• i pinch of pepper
• 1 table-spoonful of olive oil
• H table-spoonfuls of vinegar
• 1 good teaspoonful of mayonnaise sauce
• sprinkle over with chopped hard-boiled egg
• 1 teaspoonful of chopped parsley

Method

1. 1

   Pick the Crabs into large pieces and mix with celery or lettuce, salt, pepper, olive oil, and vinegar.

2. 2

   Refill shells with salad, top with mayonnaise, sprinkle with chopped egg, coral, and parsley.

3. 3

   Serve on a dish with a folded napkin.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 506. The excerpt below is the record exactly as published.

Crab a la Heine. — Pick twelve boiled, hard-shell Crabs into as large pieces as possible ; mix them in a salad-bowl with 5 breakfast-cupful of sliced celery or shredded lettuce, 1 pinch of salt, i pinch of pepper, 1 table-spoonful of olive oil, and H table-spoonfuls of vinegar. Refill six well-cleaned shells with the salad, and on each one lay 1 good teaspoonful of mayonnaise sauce ; sprinkle over with chopped hard-boiled egg, the yolk and white separated, some Crab or lobster coral, and 1 teaspoonful of chopped parsley

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