Crabs, Queen Style

Ingredients

• about a dozen hard-shell boiled crabs
• one-half breakfast cupful of sliced celery
• one-half pinch of pepper
• one pinch of salt
• one tablespoonful of olive oil
• one and one-half tablespoonfuls of vinegar
• Refill six well cleaned shells
• one tablespoonful of mayonnaise sauce
• one teaspoonful of chopped parsley

Method

1. 1

   Mix crab meat with celery, pepper, salt, olive oil, and vinegar.

2. 2

   Refill shells with salad, top with mayonnaise, and garnish with egg, coral, and parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 37. The excerpt below is the record exactly as published.

Crabs, Queen Style. Pick about a dozen hard-shell boiled crabs into as large pieces as possible; mix them in a salad bowl, with one-half breakfast cupful of sliced celery or shredded lettuce, one-half pinch of pepper, one pinch of salt, one tablespoonful of olive oil, and one and one-half tablespoonfuls of vinegar. Refill six well cleaned shells with the salad, and on each one lay one tablespoonful of mayonnaise sauce ; and sprinkle over with chopped hard boiled egg, the yolk separated from the white, some crab or lob- ster coral, and one teaspoonful of chopped parsley

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