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 Crab meat shredded with butter and seasonings. Often served in a half-shell (Eaton 1822, etc).  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);BUTTERED CRABS. Pick out the inside when boiled, beat it up in a little gravy, with wine, pepper, salt, nutmeg, a few crumbs of bread, a piece of butter rolled in a little flour, and some vinegar or lemon juice. Serve it up hot.  |
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