To bake Crabs in Pye, Dish, or Patty pan

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take four or five crabs being boil’d, take the meat out of the shell and claws as whole as you can, season it with nutmeg and salt lightly; then strain the meat that came out of the body, shells, with a little claret-wine, some cinamon, ginger, juyce of orange and butter, make the pie, dish, or patty pan, lay butter in the bottom, then the meat of the claws, some pistaches, asparagus, some bottoms of artichocks, yolks of hard eggs, large mace, grapes, gooseberries or barberries, dates of slic’t orange, and butter, close it up and bake it, being baked, liquor it with the meat out of the body.