To Dight a Crab59

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1 dressed, cooked crab, with its shell
  • 2 tbs [red?] wine vinegar
  • 1 tbs


Soak the picked crabmeat in the vinegar and wine for some 30 minutes, then chop finely, and rub through a sieve. Add a little more vinegar and wine in the same proportions if necessary to produce a very soft paste.

Mix in the spices and sugar, replace the meat in the shell, place over a gentle heat, and stir gently until it boils, then serve, with a sprinkling of sugar mixed with a litt