Dressed Crab, Cold

Ingredients

• 1 boiled crab (medium size)
• 2 table-sps. cream or salad oil
• 1 dessert-sp. white vinegar or lemon juice
• 1 tea-sp. made mustard
• 1 tea-sp. tarragon or chilli vinegar
• 1 tea-sp. chopped parsley
• 2 table-sps. bread-crumbs
• Cayenne, salt

Method

1. 1

   Pick the meat from the crab as directed in last recipe, and chop it finely.

2. 2

   Mix all the ingredients together in a basin, and season rather highly with salt and cayenne.

3. 3

   Wash and dry the shell, and fill it with the mixture.

4. 4

   Garnish with sprigs of parsley or watercress and cut lemon, or with chopped white of egg, sieved yolk of egg, and chopped parsley, arranged in a pattern.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 170. The excerpt below is the record exactly as published.

2 table-sps. cream or salad oil. 1 dessert-sp. white vinegar or lemon juice. 1 tea-sp. made mustard. Crab, Cold, 1 1 tea-sp. tarragon or chilli vinegar. 1 tea-sp. chopped pars- ley. 2 table-sps. bread- crumbs. Cayenne, salt. Pick the meat from the crab as directed in last recipe, and chop it finely. Mix all the in- gredients together in a basin, and season rather highly with salt and cayenne. Wash and dry the shell, and fill it with the mixture. Garnish with sprigs of parsley or watercress and cut lemon, or with chopped white of egg, sieved yolk of egg, and Dressed Crab 293. Dressed Crab, Hot 1 boiled crab (medium size) 2 oz. bread-crumbs. 2 table-sps. cream or melted butter. 1 table-sp. vinegar or lemon juice. 1 tea-sp. chopped pars- ley. A little grated lemon rind. 1 tea-sp. anchovy or shrimp essence. A pinch of nutmeg. Cayenne and salt. A few browned bread- crumbs. A small piece of butter. To Extract the Meat. — Twist off the large and small' claws, and lay the crab on its back. Pull off the loose flaps or “ aprons ” and separate the upper shell from the lower one. Remove the gills or feathery parts from the sides, also called “ dead men’s fingers,” the stomach, which is like a little bag and lies near the head, and the little twist of intestines with the greenish substance. These are the only parts that are not good. Pick out all the chopped parslfey, arranged in a pattern. Lobster butter or green butter (Recipe 768) put through a forcing bag will also make a pretty decoration. Some of the small claws may be used for decorating. Notes. — 1 or 2 table-spoonfuls mayonnaise sauce may be used instead of the oil and vinegar, or 1 or 2 table-spoonfuls white wine, such as Chablis or Sauterne, may be used instead of some of the vinegar. The mixture may be served in a fancy china dish instead of the crab shell. Sufficient for 4 persons. 295. Dressed Crab, Cold, 2 (Crabe Dress6) 1 large crab. 1 shallot. 1 gherkin. Chopped parsley. Chopped chervil. Salt, pepper. Made mustard. Hard-boiled egg. Cook the crab according to directions given in Recipe 292. Remove the meat from the claws, cut FISH it in fine shreds or dice, and put it to one side. Now remove the creamy part from the centre of the crab, add to it the shallot, blanched and chopped, the gherkin, chopped finely, parsley and chervil. Season with pepper, salt, and a little made mustard. Mix well together, and last of all stir in the white meat from the crab. Well wash the shell of the crab, and put the above mixture into it. Decorate with hard-boiled egg and a few of the small claws. Serve on a folded serviette with a little fresh parsley. Sufficient for 4 or 5 persons. 296. Curried Crab (Crabe au Kari) 1 gill curry sauce. 1 boiled crab (medium size)

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