Hot Crab
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 crab
- nutmeg
- salt and pepper to taste
- 3 oz butter
- 1/4 lb bread crumbs
- 3 tablespoonful vinegar
Instructions
- After having boiled the crab, pick the meat out from the shells, and mix with it the nutmeg and seasoning.
- Cut up the butter in small pieces, and add the bread crumbs and vinegar.
- Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander.