Crab Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare: three-quarters of an hour. Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 415. The excerpt below is the record exactly as published.
Crab Salad. — Crack the large claws of a crab and pick out the white meat in as large pieces as possible. Lay the contents of the carapace in the middle o±' a large dish ; on that put the pickings from the breast, and on the top the pieces from the claws. Surround the pile with a small quantity ©f mixed salad, quartered lettuce-hearts, blanched endive, or watercresses. Pour a little mayonnaise or salad-dressing over the whole, and garnish the dish with the small claws and a little green parsley
Cook this with the app: pantry check, scaling, and the assistant.