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Buttered Crab


2 good-sized cooked crabs, approximately 12 oz (340 g) or the equivalent in frozen or tinned crab meat
2 anchovy fillets
pint ( litre) white wine
A pinch of grated nutmeg or mace
Slices of buttered toast
3 oz (75 g) butter or margarine
3 heaped tablespoons breadcrumbs
Salt and pepper


Serves: 2


Pound the anchovy fillets in the wine, add the nutmeg or mace and the breadcrumbs, then season to taste. Bring gently to the boil and simmer for 5 minutes. Meanwhile mix the flaked crab­-meat with the butter and add to the hot wine mixture. Cook gently for a further four minutes, then serve on a hot dish sur­rounded with the buttered toast.

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