![]() The 1747 edition of The Art of Cookery Made Plain and Easy, by Hannah Glasse, contained a recipe “to butter crabs.” This recipe calls for two whole crabs that have already been boiled, chilled, and picked for meat. This recipe resembles the Crab Cakes and Crab Dip that can be found on any self-respecting seafood menu in and around Maryland today. This sauce was topped with portions of the body meat and served with bread. A sauce was made from wine vinegar, butter, orange juice, nutmeg, and beaten until it was thick. This mixture was dipped in a batter, a spoonful at a time, and fried in clarified butter. Once all the meat was pulled together, it was mixed with grated bread, almond paste, nutmeg, salt, and egg yolks. The bodies would be used for meat and then strained off for sauce. This recipe for frying crabs describes taking the meat out of partially boiled claws and the body. The earliest found recipe for preparing crabs comes from the 1685 edition of The Accomplisht Cook, by Robert May. The earliest evidence of crab feasts in the Maryland area date back to the 1200s, so we know they were eating them…but how? History of Seafood We have since mastered the ways of preparing and eating the crab, but we can only guess how the crabs were made over 800 years ago. Fisherman would go home with nothing to bring to the table except for the vicious, hard-shelled crab. The curses definitely stopped after the ancient Native American Blue Crab recipe was shared with the settlers. #BLUE CRAB FOOD HOW TO#It is well known that the Native Americans ate plenty of the “beautiful swimmers” long before educating the settlers on how to consume the crustaceans that had long been cursed for tangling up fishing lines and clipping through the nets. The Chesapeake Blue Crab has been a popular food source in the Maryland area dating back to long before the land was settled by European settlers in the 1600s. ![]()
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