Crab Patties

Ingredients

• Some puff paste
• 1 oz. butter
• 1 female crab
• 1 tablespoonful of gravy
• 1 teaspoonful of anchovy sauce
• A little cayenne and salt
• 1 teaspoonful lemon juice

Method

1. 1

   Prepare the puff paste as for oyster patties.

2. 2

   Pick the crab meat, chop finely, and mix with butter, anchovy sauce, gravy, lemon juice, cayenne, and salt.

3. 3

   Let it stew for five minutes, then fill the patties.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 22. The excerpt below is the record exactly as published.

tablespoonful of anchovy sauce, add two eggs and yolk of one, and mix thoroughly over the fire. Let the mixture become cold, then shape into neat balls, dip into well beaten egg and breadcrumbs and fry in boiling fat. Serve with fresh parsley. 109— CEAB ENTEEE. Flesh of 1 female crab 1 cupful breadcrumbs Lemon peel 1 teaspoonf ul of mixed 1 egg herbs Butter. Mode.— Get a good female crab, take out all the meat, put the coral on one side, pound the meat in a mortar, add one cupful of fine breadcrumbs and grated peel of a small lemon, a little nutmeg, a teaspoonful of mixed herbs, salt and pepper to taste. Bind the mixture Crabs, with a well-beaten egg, moisten with cream, butter some dariole moulds and fill. Bake for fifteen minutes and turn out, garnish with coral rubbed through a sieve. Rot or may be cold for supper. llO—CEAB A LA FEANCAISE. 1 crab 2 or 3 ozs. butler Saltspoonf ul cayenne Tablespoonful tomato sauce J cupful of white sauce Juice of a lemon Mode. — Pick the flesh from the crab, over it squeeze the lemon, sprinkle the cayenne and put it into a saucepan with the butter, white sauce and tomato sauce ; allow all to boil. Serve on toast either as an entree or savoury. 111— DEVILLED CEAB, 1 crab 1 oz. butter Cayenne and salt Tablespoonful curry powder Tablespoonful Worcester- ^ a cupful of white sauce shire sauce Mode. — Pick the flesh from the crab, put the butter into a saucepan with a little cayenne and salt, add the curry powder and sauce ; add the white sauce, and, when boiling, add the crab. Serve with rice. 112— CEAB CEOQUETS. 1 crab 2 boiled potatoes 1 cupful breadcrumbs 2 eggs Cayenne and salt Boiling fat Butter. Mode. — ^Pick the flesh from the crab, mash up the potatoes with a teaspoonful of butter, salt and a little cayenne, a teaspoonful of chopped parsley and half the breadcrumbs previously soaked in milk ; beat up one of the eggs and mix all well together ; form in nice balls, dip in egg and breadcrumbs, and fry a nice golden brown. Crabs, 113— CHAB PATTIES. Some puff paste 1 oz. butter 1 female crab 1 tablespoonful of gravy 1 teaspoonful of anchovy A little cayenne and salt sauce 1 teaspoonful lemon juice

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