Crab Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Fresh crab
- Butter
- Seasonings
- Cream
Instructions
- Divide the flesh of a fresh, well-conditioned crab of moderate size into small flakes.
- Prepare good melted butter flavoured as indicated in the preceding sauce recipes.
- If desired, smoothly mingle a portion of the cream contained in the crab with the sauce.
- Add the flaked crab meat to the melted butter and combined seasonings.