Hot Crab, or Lobster

Ingredients

• two teaspoonsful
• vinegar
• cayenne

Directions

1. (_In season during the same time as Lobsters._)

2. Slice quite small, or pull into light flakes with a couple of forks, the flesh of either fish; put it into a saucepan with a few bits of good butter lightly rolled in flour, and heat it slowly over a gentle fire; then pour over and thoroughly mix with it, from one to two teaspoonsful or more of common or of chili vinegar; if with the former, add to it a tolerable seasoning of cayenne. Grate in a little nutmeg, and when the whole is well heated serve it immediately, either in the shell of the crab or lobster, or in scallop-shells, and serve it plain, or with bread-crumbs over, as in the preceding receipt. A spoonful or so of good meat jelly is, we think, a great improvement to this dish, for which an ounce and a half of butter will be quite sufficient.

3. This is sometimes called _Buttered Crab_.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cayenne	1 tsp (1.8g)	6
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.