Crab, To Boil

Ingredients

• Choose one of medium size and heavy, the light ones are watery.
• sufficient water to cover the crab
• add salt to make it as salt as sea water

Method

1. 1

   First kill the crab by running a skewer down between the eyes.

2. 2

   Put a large saucepan or fish kettle over the fire with sufficient water to cover the crab, and add salt to make it as salt as sea water.

3. 3

   When quite boiling, plunge in the crab, boil quickly the first few minutes and then more slowly until the crab is ready.

4. 4

   From 20 to 40 minutes’ cooking will be required, according to size, and the water must be skimmed if necessary.

5. 5

   The crab must not be overcooked or the flesh will become hard and thready.

6. 6

   When ready, drain and serve as directed.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 169. The excerpt below is the record exactly as published.

Choose one of medium size and heavy, the light ones are watery. Preference should be given to those that have a rough shell and large claws. The joints of the crab should be stiff, the shell a good red colour, and the eyes bright. The male crab is considered the best for table use, and is known by its large claws. 292. Crab, To Boil First kill the crab by running a skewer down between the eyes. Put a large saucepan or fish kettle over the fire with sufficient water to cover the crab, and add salt to make it as salt as sea water

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