By Elisabeth Ayrton
An eighteenth-century recipe from Dorset. This is a very good starting dish for a dinner party or a main dish for supper. Six scallop shells or small ramekins or soufflé dishes are wanted.
Melt the butter over a low heat and stir in the meat of both crabs, finely chopped, including the claw meat. Reserve small claws to decorate.
Add breadcrumbs, salt, pepper, mace and a pinch of cayenne, stirring all gently together. Add lemon juice and the 2 anchovies, chopped and pounded. Sti