To Dress Crab is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preparing cooked crab for serving by mixing with vinegar, oil and seasonings. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress Crab.
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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. The image associated with this recipe gives the original drawing for the recipe and a modern reconstruction of the dish.
Original Recipe
244. INGREDIENTS.—1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; salt, white pepper, and cayenne, to taste.
Mode.—Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. (See Coloured Plate I.)
Average cost, from 10d. to 2s.
Seasonable all the year; but not so good in May, June, and July.
Sufficient for 3 persons.
TO CHOOSE CRAB.—The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery.
Modern Redaction
Ingredients:
1 cooked crab
2 tbsp vinegar
2 tbsp oil
salt, freshly-ground white pepper and cayenne pepper, to taste
lemon slices, to garnish parsley, to garnish
Method:
Crack the crab claws and remove the meat. Empty the crab shell and remove the meat. Use a fork to break up the crab meat then mix with the vinegar and oil. Season to taste then pack the mixture back into the upper crab shell (wash this first).
Arrange on a plate then garnish with slices of lemon and fresh parsley.
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