Crab and Skate Salad

Preparation info

  • Serves

    Six to Eight

    as a First Course
    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This recipe was cunningly devised by Evelene Spencer, co-author of the classic Fish Cookery (Boston, 1922) to bring the despised skate on to the American table on the back of the respected crab. The mixture is pleasantly perplexing, since the strands of meat look alike but have different tastes. Her instructions, slightly expanded, are as follows.