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Crab Sauce for Fish
Crab Sauce for Fish is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a melted butter and milk base containing crab meat that's flavoured with mace and cayenne pepper and which is typically served with fish dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Crab Sauce for Fish.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesMilk RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This is a sauce, flavoured with crab meat that's typically used for fish dishes.
Original Recipe
396. INGREDIENTS — 1 crab; salt, pounded mace, and cayenne to taste; 1/2 pint of melted butter made with milk (see No. 380).
Mode.–Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make 1/2 pint of melted butter by recipe No. 380, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes. It should not boil.
Average cost, 1s. 2d.
Modern Redaction
Method:
Pick all the meat from the crab shell (or use a dressed crab) and cut into small pieces. Make the melted butter made with milk according to the recipe then add the crab and mace. Season to taste with salt and cayenne pepper then gradually warm to a simmer (do not allow to boil).
Continue to simmer for 2 minutes then serve.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
