Hot Crab is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preparing cooked crab by mixing with butter, breadcrumbs and vinegar before packing into the shell and browning under a grill. The full recipe is presented here and I hope you enjoy this classic British version of: Hot 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.
Original Recipe
245. INGREDIENTS.—1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter, 1/4 lb. of bread crumbs, 3 tablespoonfuls of vinegar.
Mode.—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.
Time.—1 hour. Average cost, from 10d. to 2s.
Seasonable all the year; but not so good in May, June, and July.
Sufficient for 3 persons.
Modern Redaction
Ingredients:
1 boiled crab
salt, freshly-ground black pepper and grated nutmeg, to taste
90g butter
115g breadcrumbs
3 tbsp vinegar
Method:
Boil the crab and, whilst still warm, remove the meat from the shells and the claws. Season to taste with the salt, black pepper and nutmeg. Finely dice the butter then add the breadcrumbs and vinegar. Stir in the crab meat and use to stuff the upper (large) shell of the crab.
Place under a hot grill and cook until browned. Serve hot.
