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Cornish Crab Pie
- Serves
4
- Difficulty
Easy
Published 1980
Once eaten, never forgotten. This is a nineteenth-century recipe of surpassing delicacy and richness. It is perhaps a dish to eat once in five years. The crabs are best if freshly caught. A lettuce salad on a separate plate is the only possible accompaniment.
Ingredients
2 ¼ teaspoon ½ teaspoon
Method
Have the crabs dressed. Remove all the claw meat. Mix the rest of the meat with the nutmeg, cinnamon, ginger and claret. Set aside. Butter a pie dish, put in the artichoke hearts, and on them put the chopped eggs, then the spiced crabmeat, and then the grapes and asparagus tips. Sprinkle with salt and pepper and pour in the orange juice. Spread the cream on top and into the cream push all the m
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