How to Cook Cold Crabs

Take the meat out of the shells

Make a dressing that contains : sweet oil, cayenne pepper, salt, mustard and vinegar.

Optional: add some hard-boiled egg yolk, mashed in the oil.

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

Garnish with the small claws laid nicely round.

Source: Directions for Cookery, 1851

No comments: