Recipes For Cooking Crabs
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 136 of 825.
Soft-Shelled Crabs, Broiled Recipe
Dress carefully, season with salt, baste with oil or melted butter broil over a slow fire; dress on a hot dish and cover with ravigotte butter.
Soft-Shelled Crabs, Fried Recipe
Dip the dried crabs into milk, then roll in flour and fry to a golden color in deep fat; dress on a folded napkin.
Soft-Shelled Crabs Sauted Recipe
Roll the crabs in flour and sauté in hot clarified butter; dress on a hot dish; add a little lemon juice to the butter in which the crabs were cooked, strain this over the crabs and sprinkle the top with fine-chopped parsley.