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| Dressed Crab |
A great occupation with the
children was digging in the sand at the edge of the tide for "gibbins" (sand
eels). These would be taken home and fried for tea, or sold by the
quart.
Fish sellers used to travel from the
fishing ports to all the country areas in spring-carts, offering forty or fifty
fresh herring for a shilling, or a large cod for two
shillings.
Crabs are plentiful in the shallow
pools among the rocks when the tide is out. In season from April to June,
crabmeat has a delicate flavour. Bread rolls filled with dressed crab are a
speciality at some of the Island's Inns.
1 or 2 Crabs (Ready Cooked)
Mayonnaise
1/2 - 1 oz.
Fresh Breadcrumbs
Salt, Pepper,
Mustard
Crabs are normally
sold ready-cooked. To prepare crab, remove the flesh from the shell and the
claws, discarding the small stomach sac and greyish-brown
flesh.
Put the creamy-brown and white flesh in
a bowl and mix together with some mayonnaise, breadcrumbs and
seasonings.
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