Crab with Mayonnaise (Mayonnaise au Crabe) a la Bregitta

Ingredients

• One and a half cups crab meat chopped very fine
• two tablespoons dissolved Cox’s gelatine
• four tablespoons whipped cream
• one round slice of bread for each person
• two tablespoons of mayonnaise dressing

Method

1. 1

   Mix gelatine with crab meat and whipped cream; season with lemon juice, pepper, and salt.

2. 2

   Butter bread slices and pipe the mixture around the edges, filling the center with crab filling.

3. 3

   Top with mayonnaise and garnish with truffles and parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 27. The excerpt below is the record exactly as published.

ee table¬ spoons whipped cream, pepper, salt. Chop the crab meat fine, add the anchovy paste, gelatine, pepper, salt, and, last, the whipped cream; roll in small round balls; leave on a platter; when cold, put on a broiler; glaze with a tomato glaze; put a small green leaf in one end to make it look exactly like a tomato; serve on round slices of buttered bread, decorate all around the bread with stirred butter colored with fine-chopped parsely. Serve as appetizer for luncheon or dinner. Tomato Glaze. One cup tomato juice; color a trifle with the orange and red coloring; add three tablespoons dissolved Cox’s gelatine; thicken with one tablespoon cornstarch; stir carefully on the ice until it begins to get cold; then glaze. Crab in Glasses ( Crabe en Verres ) a la Russe Pick the crab meat free from shells and mix with some Russian dressing. To two cups crab meat take two tablespoons of the dressing. Fill the cocktail glasses; put one tablespoon of the dressing on top and garnish with a thin slice of hard-boiled egg in the centre and a strip of cream around the edge through a paper tube. Decorate with small diamonds of truffle between the egg and the strip of cream; leave on ice until ready to serve. Serve very cold with three angles of buttered toast around the platter. Garnish with parsley and crab claws. Crab with Mayonnaise ( Mayonnaise au Crabe) a la Bregitta One and a half cups crab meat chopped very fine, two tablespoons dissolved Cox’s gelatine, four tablespoons whipped 20 THE SWEDISH, FRENCH cream, mayonnaise dressing, one round slice of bread for each person. How to Make It. Add gelatine to the one cup crab meat that has been chopped; then add the whipped cream; flavor with lemon juice, pepper, and salt. Butter round slices of bread; make a heavy border of the mixture through a fancy tube around the bread; fill the centre with the crab filling; one half cup crab meat mixed with two tablespoons of mayonnaise dressing

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