Crabe*
| Categories: | Seafood English 16th century |
| Original Source: | A Proper newe Booke of Cokerye |
| Secondary Source: | |
| Cook: | Morwenna Westerne |
| Meeting Date: | 2007-03-11 |
To Dresse a Crabe
Fyrste take awaye all the legges, and the heades, and then take all the fysh out of the shelle, and make the shell as cleane as ye canne, and putte the meate into a dysche, and butter it uppon a chafyng dysche of coles and putte therto synamon and suger and a lytle vyneger, and when ye haue chafed it and seasoned it, then putte the meate in the shelle agayne and bruse the heades, and set them upon the dysche syde and serue it.
Ingredients
| 8 oz. | backfin crab, picked over |
| 1 tsp. | sugar |
| 1/2 tsp. | cinnamon |
| 1/4 c. | verjuice |
| 2 Tbs. | butter |
Steps
- Melt butter in saute pan over low heat.Saute crab until cooked through. Add cinnamon, sugar, verjuice.
Note
Whole crab was not available, so there was no shell for serving. Too expensive for a feast (8 oz crab was $14). Had no white wine vinegar, so used verjuice. Very light flavor. Maybe more verjuice. Right amount of sugar.