COLD CRABS

(Directions for Cookery, 1851)


Having taken all the meat out of the shells, make a dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster.  You may add to it some hard-boiled yolk of egg, mashed in the oil.

Put the mixture into the back-shells of the crabs, and serve it up.

Garnish with the small claws laid nicely round.
 

 

 CRAB RECIPES
 

• Clam Recipes

• Lobster Recipes

• Oyster Recipes

• Scallop Recipes

• Shrimp Recipes
 

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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

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