Crab Salad

Ingredients

• Take one can of crabs
• or boil twelve fresh crabs
• a quarter of a pound of butter
• the well-beaten yelks of four eggs
• a dessert-spoonful of dry mustard
• half a tea-spoonful of Cayenne pepper
• one level tea-spoonful of salt
• one tea-cupful of vinegar

Method

1. 1

   Drain the crabs or boil fresh ones and pick the meat.

2. 2

   Beat butter to a cream, add egg yolks, mustard, pepper, and salt.

3. 3

   Mix and heat with vinegar until thick.

4. 4

   Cool and pour over the salad in a lettuce-lined bowl.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 62. The excerpt below is the record exactly as published.

CRAB SALAD. Take one can of crabs, and drain them well; or boil twelve fresh crabs, picking the meat carefully to pieces. Beat a quarter of a pound of butter to a cream, add the well-beaten yelks of four eggs, a dessert-spoonful of dry mustard, half a tea-spoonful of Cayenne pepper, one level tea-spoonful of salt; mix together, and put on the stove, adding one tea-cupful of vinegar

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