A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Be careful not to break the crab shells when picking out the meat as they will be used for serving. Season gradually to taste.
Preserved exactly as written in the original source
Put the crabs into a kettle of boiling water, and throw in a handful of salt
Boil from twenty minutes to half an hour
Take them from the water when done and pick out all the meat; be careful not to break the shell
To a pint of meat put a little salt and pepper; taste, and if not enough add more, a little at a time, till suited
Grate in a very little nutmeg and add one spoonful of cracker or bread crumbs, two eggs well beaten, and two tablespoonfuls of butter
Stir all well together
Wash the shells clean, and fill each shell full of the mixture
Sprinkle crumbs over the top and moisten with the liquor
Set in the oven till of a nice brown; a few minutes will do it
Modern guidance to help you succeed with this vintage recipe
Boiling crabs in heavily salted water seasons the meat from the inside out while firming up the proteins for easier extraction. The egg proteins act as a binder, coagulating when heated to hold the delicate crab mixture together. Toasting the breadcrumb topping creates a textural contrast through the Maillard reaction, while the reserved cooking liquid (liquor) adds concentrated seafood flavor and prevents the filling from drying out during the brief browning period.
The crab mixture can be prepared, shells filled, and refrigerated up to 4 hours ahead. Cover tightly with plastic wrap. Add an extra 2-3 minutes to the browning time if baking directly from the refrigerator.
Store leftover filled crab shells in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes until warmed through. The texture is best when freshly made; freezing is not recommended as the delicate crab meat becomes watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The crab mixture can be prepared, shells filled, and refrigerated up to 4 hours ahead. Cover tightly with plastic wrap. Add an extra 2-3 minutes to the browning time if baking directly from the refrigerator.
Store leftover filled crab shells in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes until warmed through. The texture is best when freshly made; freezing is not recommended as the delicate crab meat becomes watery upon thawing.
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Send to the table hot, arranged on large dishes
