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Crab in Vinegar-Ginger Sauce

Page history last edited by Chuck Ehlschlaeger 14 years, 3 months ago

This is a VERY easy and good tasting recipe. I'm not a big fan of crab, but this works. Obviously, lobster, scallops, or white fish could be used instead of the crab.


1-1.25 pounds of boiled crab, cooled and cut/pulled into 1/2" to 1" cubed pieces

1/2 Cup apple cider vinegar

1 Tbsp water

1 tsp ground ginger

1/4 tsp salt

2 Tbsp apple cider


  • Hand mix together all ingredients except crab to form a sauce using a fork. I recommend mixing and serving in a glass bowl. Increase apple cider if too vinegary for your tastes. I find the sauce ingredient proportions as listed to be very tasty.
  • Dunk individual pieces of crab in sauce and eat. 


  • The ginger in this sauce would have come from the far East, but it was a reasonably common spice for the wealthy in 10th Century England. Hagen hypotheses that Anglo-Saxons would have used tansy (chrysanthemum vulgare) as it has a gingery taste.
  • After cooking the crab meat, it was common for Anglo-Saxons to pickle it or other fishes in vinegar. If I'm brave, I might use this recipe and pickle crab meat for a few days. However, I'm not the kind of person that puts vinegar on french fries, so I'm not likely to enjoy the resulting meal.

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