Crab Salad

Ingredients

• the meat out of three crabs
• half a teacupful of salad dressing
• a little mustard
• one teaspoonful of Worcester sauce
• half a breakfastcupful of plucked watercress
• the same of finely shred endive
• some cress on a dish

Method

1. 1

   Cut crab meat into pieces, mix with dressing, mustard, and Worcester sauce.

2. 2

   Add watercress and endive, fill crab shells, and serve on cress or pile on a dish with garnishes.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 165. The excerpt below is the record exactly as published.

Crab Salad Jonga Soup Fried Old Wife (Flounders) Braised Mutton Turtle Balls Stuffed Cho-Cho Roast Stuffed Fowl Angel's Food Guava Pudding Rum Omelet Cocoanut Ice Cream Roasted Bananas Fruit 408 JAMAICA Crab Salad. Take the meat out of three crabs ; cut the firm parts into equal sized pieces, and rub the rest smooth in half a teacupful of salad dressing, adding a little mustard and one teaspoonful of Worcester sauce. Mix with the dressing half a breakfastcupful of plucked watercress, and the same of finely shred endive. Add the crab meat without breaking it, and fill the shells with the salad. Lay some cress on a dish

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