[Sca-cooks] Crab recipe was Intro from new person and my first quest for the perfect recipe...

[Johnna Holloway]

I wasn't sure about restuffing legs that had been frozen either.
But certainly the bodies would make great containers.
This jogged my memory as to where I had seen pictures of crab being
done. http://www.historicfood.com/Farced%20crab.htm
Ivan of course has Farced Crab up on his website. It's from Robert May.

Johnnae

-----Original Message-----
> <<<<//To dresse a Crabe. Fyrste take awaye all the legges and the heades,
> and then take all the fysh out of the shelle, and make the shell as
> cleane as ye canne, and putte the meate into a dysche, and butter it
> uppon a chafyng dysche of coles and putte therto synamon and suger and a
> lytle vyneger, and when ye haue chafed it and seasoned it, then putte
> the meate in the shelle agayne and bruse the heades, and set them upon
> the dysche syde and serue it.snipped
> I am not sure about trying to restuff all 10 pounds of the crab back
> into the legs of
> the king crab, but maybe one or two could be done.  Johnnae
> ****
> If you could find a King Crab back shell, this could be a really spectacular
> presentation.  Cleaned really well, it would make a decent sized serving
> dish/platter for the crab dyshe above.  Prolly need more than one for the 10
> pound cluster of legs if you use them all.
>
> niccolo difrancesco
>