Crab cake recipe from 1685July 23, 2009
Baltimore Revolutionary War Map
This recipe looks great. I think the author understood the nature of crab meat better than modern cooks with their wretched mayonnaise and bludgeoning heavy handed and inappropriate Old Bay seasoning. The recipe seems sophisticated for 1685. Nutmeg? I don’t know.
The recipe is one long run-on sentence.
The author is English and trained for five years in France.
Take the meat out of the great claws being first boiled, flour and fry them, and take the meat out of the body strain half of it for sauce, and the other half to fry, and mix it with grated bread, almond paste, nutmeg, salt, and yolks of eggs, fry it in clarified butter, being first dipped in batter, put in a spoonful at a time; then make sauce with wine-vinegar, butter, or juyce of orange, and grated nutmeg, beat up the butter thick, and put some of the meat that was strained into the sauce, warm it and put it in a clean dish, lay the meat on the sauce, slices of orange over all, and run it over with beaten butter, fryed parsley, round the dish brim, and the little legs round the meat.
Robert May, The accomplisht cook or, The art & mystery of cookery