Prepare to be transported back in time with this classic recipe video featuring the talented Chef Ronald from Missouri. In this episode, Chef Ronald will be showcasing a traditional dish that has stood the test of time – Scalloped Crabs. Dating back to 1830, this recipe is sure to impress your guests and make for a memorable meal, especially on special occasions like birthdays.
To start off this delicious culinary journey, gather the following ingredients:
– 1 pound of fresh crab meat
– 1/2 cup of breadcrumbs
– 1/4 cup of melted butter
– 1/4 cup of finely chopped onion
– 1/4 cup of finely chopped celery
– 1 cup of milk
– 2 eggs, beaten
– Salt and pepper to taste
Once you have all your ingredients ready, follow Chef Ronald as he guides you through the step-by-step instructions to create this savory dish. First, preheat your oven to 350Ā°F and grease a baking dish. In a large mixing bowl, combine the crab meat, breadcrumbs, melted butter, chopped onion, and celery. Mix well to ensure all the ingredients are evenly distributed.
Next, slowly add the milk and beaten eggs to the crab mixture, stirring gently to combine. Season with salt and pepper to taste, and pour the mixture into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the crab mixture is set.
As you watch Chef Ronald expertly prepare this timeless dish, you’ll be inspired to try your hand at recreating it in your own kitchen. The combination of tender crab meat, buttery breadcrumbs, and flavorful seasonings is sure to delight your taste buds and leave you craving more.
So, whether you’re celebrating a special occasion or simply want to treat yourself to a delicious meal, be sure to add Chef Ronald’s Stuffed Crab to your recipe repertoire. You won’t be disappointed by the rich, satisfying flavors that have been pleasing palates for nearly two centuries. Cheers to good food, good company, and good times ahead! Bon appĆ©tit!
Watch the video by Early American
Video “Ron Makes Stuffed Crab š¦(1830) Justine’s Birthday Dinner š” was uploaded on 09/19/2024 to Youtube Channel Early American
The mustache though….. Hilarious
You mean: Stuffed Shells? I do not see a crab that is being stuffed with filling … But, it seems delicious to me, whatever is stuffed š
Happy Birthday Justine š
Nice stache lol. Everything looks wonderful, great job!
Happy Birthday šš„³ššš„š¾šš Justine
Ronaldo doesn't look like himself. šš
Of course, you could make meringue or marshmallows or lait d'oiseau from egg whites.š¤
Really looks good, but maybe a little bit spicy for my tummy. š
Nice presentation, Ron!
So you got a crab coquille. šā
Happy birthday to Justine. š„³š¼šŗšššØš„
Happy birthday Justine!!! š
You two are so cute.. love the mustache… Awesome job on cooking…šš
Is he trying to impersonate an Asian person?š®
Great sharing š¹š¹ā¤ļø
Š Š¾Š½ Ń ŃŠ°ŠŗŠøŠ¼Šø ŃŃŠ°Š¼Šø ŠæŠ¾Ń Š¾Š¶ Š½Š° Š¼Š¾ŃŠ¶Š°.
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Š”ŃŠæŠµŃ!
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Happy Birthday Justine!!!š
Ron could have used the left over egg whites for Chocolate Puffsš. Interesting party food.
That was so much fun to watch. Great mustache too.
Ron with that mustache! I'm dying!
This is one of my favorite things you guys do on this channel! Also, I was surprised they used Hot Sauce back then!!
Ron , you make it look so easy! Wonder how it tastes? š
š Ron. His face after taking a bite. Cracking me up! Good job Ron at cooking.
Scalloped crab looks delicious! Happy Birthday Justine!
Well done. Ron, I love crab meat!!!
The aside look of disgust but forward smile for Justine was great. Way to be supportive of your woman, and show her how much she means to you! Happy birthday Justine!
Happy Birthday, Justine… Greetings from Germany
Happy Birthday Justine Ron is a keeper
looks mighty tasty for poor folks food
I love you two! And I an hooked on this love story. ā¤
Ron …the mustache is cracking me up! You cook like my grandpa always did …a sip of cherry – one for the pot and one for the cook. Happy Birthday Justine!! Hope you have a wonderful new year and all your hopes and dreams come true. Love you guys!
You know you remind me of the show little Bear
š¤£š¤£š¤£š¤£š¤£š¤£ had fun did you
Great job Ron, Justine is a good teacher!
Welcome to Early American where we make early 1800s recipes, for better or for worse. It's fun seeing how food has evolved over the centuries and how we are still eating many of the same dishes today. Below you will find the recipe for scalloped crabs translated into modern instructions from the original. You can always find a picture of the original recipe/receipt at the end of our videos. Thank you for watching.
Scalloped Crab (Recipe dated 1830 complied in The Williamsburg Art of Cookery, 1938, Virginia)
Half a pound of crab meat
2 tablespoons of flour
2 tablespoons of butter + more for dotting on top
1.25 cups of whole milk
A dash of Worcestershire sauce
A dash of hot sauce
3 tablespoons of dry sherry
1 egg yolk
Salt to taste
0.5 cups of breadcrumbs
1 lemon sliced as a garnish
Clean shells for baking
In a saucepan combine the flour, butter and milk. Melt over medium heat while whisking constantly until thickened into a gravy. This should take 5-10 minutes. Remove the pot from your heat and into it add the Worcestershire sauce, hot sauce, sherry, egg yolk, salt and crab meat. Give it a good mix until well blended. Put spoonful's into the shells and top with a generous portion of bread crumbs. Place a small dot of butter on top of each and bake in a 375 degree oven for approximately 30 minutes, or until golden brown. Serve with lemon juice.
*This is the original recipe cut in half as the original makes a very large portion, enough to fit 40-50 shells. Modern stuffed crab recipes include a bread stuffing mixed in with the crab filling. This recipe is certainly different as the only bread involved are crumbs sprinkled on top.