Crab Salad
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.— i medium-sized crab, i hard-boiled egg, 3 tablespoonfuls of salad-oil, i tablcspoonful of vinegar, i good lettuce, i bunch of watercress, a few slices of pickled beetroot, a tomato, pepper and salt.
- Method.— Pick the meat from the shell and shred it finely.
- Wash and y the lettuce, and either break or cut it into small pieces ;
- wash and k the cress, and break it into small pieces ;
- cut the tomato into thin Mix the oil, vinegar, salt and pepper, put in the salad, stir lightly until thoroughly mixed, then add the crab, mix well, and arnish with the slices of beetroot and tomato, rings of white of egg, md the yolk, previously rubbed through a wire sieve.
- 3i6 HOUSEHOLD i MANAGEMENT Average Cost.
- — is.
- 6d.
- to 2s.
- Sufficient for 4 or 5 persons.
- Seasonable from April to October.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve