Scalloped Crab

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.


  • 1 large dressed crab and 1 smaller
  • 2 oz. (60 g.)


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