Crab meat cohered with egg or breadcrumbs, in a crab or scallop shell. Baked.

Original Receipt in 'Nottingham Evening Post' - Monday 18 May 1936

Scalloped crab makes an excellent supper dish. Take out the meat and put it into a saucepan with some melted butter, salt, pepper, vinegar, mace and a good tablespoon of breadcrumbs to each crab. Stew for about ten minutes, return to the shells and cover with breadcrumbs and small pieces of butter, Brown in a quick oven.