Crab Ravigote
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve with parsley and lemon.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 37. The excerpt below is the record exactly as published.
Crab Ravigote. Boil some large hard-shell crabs, after which put them aside to become cold. Then turn them over on the hard shell side and with a sharp knife cut the breast away. Pick the meat off, clean it nicely, being careful not to leave any pieces of shell in it, and season lightly with salt and pepper. Mix with thick remoulade sauce and fill up one of the shells, which has previously been washed clean, with the mix- ture. The meat of two good-sized crabs so treated will be sufficient to fill the inside of one shell. Cover the meat with mayonnaise and decorate with fillet of anchovy and sliced pickles
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.