Crab with Devil Sauce is a traditional English recipe (from Cornwall) for a classic supper dish of crab meat in a cream sauce flavoured with spices and sauces that originates from the Victorian period. The full recipe is presented here and I hope you enjoy this classic English version of: Crab with Devil Sauce.
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This is a classic Cornish supper dish, which originates from the 1880s.
Ingredients:
2 medium-sized cooked crabs
150ml double cream
1 tsp anchovy paste
1/2 tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp Mushroom ketchup
1/8 tsp cayenne pepper
salt and freshly-ground black pepper, to taste
Method:
Open the crabs and extract the meat from the shell and claws then set aside.
Whip the cream until it stands in soft peaks then work in the anchovy paste, mustard powder, Worcestershire sauce, mushroom ketchup, cayenne pepper, salt and black pepper.
Arrange the meat from the crabs (brown and white) in the base of a baking dish and pour over the sauce. Transfer to an oven pre-heated to 200°C and bake for 8 minutes. Serve accompanied by lemon wedges and freshly-baked Cornish splits
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