To Dress a Crab
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Sometimes fill the center with red imperial Mayonnaise.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
To Dress a Crab. Take off the large claws, and take out all the flesh of the crab, keeping separate the brownish cream. This brown cream must be mixed with about two good tablespoonfuls of bread-crumbs to a paste ; cut the white meat very small, clear away the fungus part called the ' dead man,' and fill each shell with the white meat, leaving the centre to be filled up with the brown paste. Take the meat out of the claws and shred it finely, and place it on the top of the other white part, and ornament with lobster spawn and sprigs of parsley ; take the feelers off and cut them at both joints, stick the top joint into the joint left on the crab ; chopped aspic jelly
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