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The 2008
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Buttered Crab


Preamble
"This is a famous West Country recipe, crab being abundant in the area; they were known as 'pollacks' in the local dialect"


Ingredients

2 good sized Crabs

Crab Crab

2 Anchovy Fillets

Anchovy Anchovy

1/2 pint White Wine

Chinese Wine Chinese Wine

Pinch of grated Nutmeg

Nutmeg Nutmeg

1 cup white Breadcrumbs

Bread Bread

Salt And Pepper

Salt and Pepper Salt and Pepper

5 tablespoons Butter

Butter Butter

Slices buttered Toast

Toast Toast

Method

Mash anchovies in the wine, add nutmeg and breadcrumbs, season to taste. Bring gently to the boil and simmer 5 minutes. Mix the flaked crabmeat with the butter and add to the hot wine mixture. Cook for 4 minutes, serve with the toast.





Buttered Crab
Crab meat bolstered with anchovy & wine, served on toast

Buttered Whiting With Eggs
Crab meat bolstered with anchovy & wine, served on toast

Miniature Fish Crescents
Crab meat bolstered with anchovy & wine, served on toast

Potted Shrimps
Crab meat bolstered with anchovy & wine, served on toast

Rolled Fish Fillets
Crab meat bolstered with anchovy & wine, served on toast

Trout With Sorrel
Crab meat bolstered with anchovy & wine, served on toast