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Hannah Glasse’s only recommendation for serving this stewed crab was to “serve it up on a plate.” It can easily be combined with rice or pasta and baked as a casserole. This recipe is a modern adaptation by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.


  • 1 cup dry white wine
  • 1 1/2 pounds fresh lump crabmeat
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 1/2 cups fresh breadcrumbs
  • 2 large egg yolks
  • 1 tablespoon apple cider vinegar


1. Bring the wine to a simmer over medium heat. Stir in the crabmeat, nutmeg, pepper, and salt, blending all together well. Reduce the heat to low, cover, and simmer gently for 5 to 7 minutes, stirring occasionally, until the wine has reduced slightly.

2. Melt the butter in a saucepan over medium heat. Stir in the breadcrumbs, and cook until lightly browned. Add to the crabmeat, and stir to blend.

3. Combine the egg yolks and vinegar. Blend into the crab mixture and cook for about 3 minutes, stirring frequently. Season with additional salt and pepper, if necessary.

4. To serve, pour onto a platter or into individual cups.

Serves 6 to 8