Crab Salad

Ingredients

• Have a medium-sized boiled Crab
• a little pepper
• mix with the other two-thirds in a bowl the liver and cream of the back
• a teaspoonful of minced chives
• With a pint of aspic jelly

Method

1. 1

   Crack the claws and pick all the meat out of them and the breastplate, shred it, put one-third of this on one side, and mix with the other two-thirds in a bowl the liver and cream of the back.

2. 2

   Add sauce exactly like that given for Lobster Salad, only with the addition of a teaspoonful of minced chives.

3. 3

   With a pint of aspic jelly fill a round border mould, setting it in layers over ice with hard-boiled egg-yolks, balls of green butter, and turned olives alternated therein.

4. 4

   Finish by turning out the border, fill the centre with the dressed Crab masked with the shredded meat that you saved, garnish over all with a fine lace-work of garden cress, and a ring of golden lettuce-leaves round the outside of the border.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

a little pepper aud salt. Put the meat in the shell, and serve cold, garnished if liked with the claws of the Crab. Partan Pie. — This is a Scotch dish, Partan being the name for a Crab on the east coast of Scotland. Pick the meat out of a boiled Crab, clean out the shell, and mix the meat with a little salt and pepper and a pat of butter. If too PARTAN PIE IT5 liquid, add breadcrumbs. Put all back into the shell, strew breadcrumbs over, brown before the fire in a Dutch oven, or bake for a few minutes in the oven. Dust with cayenne, and serve hot. Of course several small Crabs can be used, and some people like the addition of a little vinegar. Crab Salad. — Have a medium-sized boiled Crab sent in untouched by the fishmonger. Dress it yourself as follows : Crack the claws and pick all the meat out of them and the breastplate, shred it, put one-third of this on one side, and mix with the other two-thirds in a bowl the liver and cream of the back. Add sauce exactly like that given for Lobster Salad, only with the addition of a teaspoonful of minced chives. With a pint of aspic jelly

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