A fricassee of crabs
Cut the meat into inch-length pieces, and as evenly as possible. Put into a saucepan a mixture of butter, lemon juice and minced parsley, cayenne and salt. Heat slowly, and when it bubbles stir in the crab meat. Simmer gently for fifteen minutes. Have ready in another vessel a tablespoonful of cream for each crab, heated with a pinch of soda. Thicken with a teaspoonful of butter rubbed into one of flour, and turn upon the yolks of three eggs, or one for every pair of crabs; stir for one minute over the fire, pour into a hot covered dish, stir in the hot crab meat; set in boiling water for three minutes, and serve.