Curried Crab

Ingredients

• a good-sized crab
• an ounce or more of butter
• a peeled and finely-chopped shallot
• half an apple, peeled, cored, and chopped
• a gill of curry sauce

Method

1. 1

   Remove crab meat and sprinkle with mustard and pepper.

2. 2

   Melt butter, fry shallot and apple, add crab, and fry for five minutes.

3. 3

   Drain fat, add curry sauce, and simmer for fifteen minutes.

4. 4

   Serve hot with rice.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

a good-sized crab, in- cluding that of the claws, sprinkle it with a very little mustard and Krona pepper, and put it on a plate. Melt an ounce or more of butter in the chafing dish, add a peeled and finely-chopped shallot, and half an apple, peeled, cored, and chopped. Fry for a few minutes, and then add the crab, and fry for another five minutes. Drain off the fat from the crab mixture, adding a gill of curry sauce

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