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HOT CRABS
(Directions for Cookery, 1851)
Having boiled the crabs, extract all the meat from the shell, cat it fine, and season it to your taste with nutmeg, salt, and cayenne pepper.
Add a bit of butter, some grated bread crumbs, and sufficient vinegar to moisten it.
Fill the back-shells of the crab with the mixture; set it before the fire, and brown it by holding a red-hot shovel or a salamander a little above it.
Cover a large dish with small slices of dry toast with the crust cut off.
Lay on each slice a shell filled with the crab.
The shell of one crab will contain the meat of two.
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