Crabs a PAnglaise

Ingredients

• twelve boiled, hard-shelled crabs
• half a cupful of the white of celery or finely shred lettuce leaves
• one pinch of salt
• half a pinch of pepper
• one tablespoonful of olive oil
• one and a half tablespoonfuls of vinegar
• a good teaspoonful of mayonnaise sauce
• one hard-boiled, finely chopped egg
• a teaspoonful of chopped parsley

Method

1. 1

   Pick crabs in large pieces, mix with celery or lettuce, season with salt, pepper, olive oil, and vinegar.

2. 2

   Refill shells with salad, lay mayonnaise on each, sprinkle with chopped egg, coral, and parsley.

3. 3

   Serve on a dish with a folded napkin.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 146. The excerpt below is the record exactly as published.

Crabs a PAnglaise. — Pick twelve boiled, hard-shelled crabs in as large pieces as possible; mix them in a salad-bowl with half a cupful of FISH. 207 the white of celery or finely shred lettuce leaves, one pinch of salt, half a pinch of pepper, one tablespoonful of olive oil, and one and a half table- spoonfuls of vinegar. Refill six well-cleaned shells with the salad, and on each one lay a good teaspoonful of mayonnaise sauce (No. 206), sprinkled over with one hard-boiled, finely chopped egg, the yolk and white separated, some crab or lobster coral, and a teaspoonful of chopped parsley

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