CRABS AND THEIR PREPARATION

119. NATURE OF CRABS.--Numerous varieties of crabs are obtained along the seashores of the United States, and most of them measure not more than 5 or 6 inches across. Shell fish in this form are used for food both before the shells have hardened, when they are known as soft-shelled crabs, and after the shells have grown hard, when they are called hard-shelled crabs. To be at their best, crabs should be as heavy as lobsters in proportion to their size. Their flesh should be firm and stiff and their eyes should be bright. The male crab has a smaller body and longer claws than the female. In food value, crabs are quite similar to lobsters.

Tiny oyster crabs are found in the shells of crabs as well as in oysters. These are considered a great delicacy and are used chiefly for garnishing, because they are very small and, as a rule, are not found in large numbers.

120. PRELIMINARY PREPARATION.--Before either soft-shelled or hard-shelled crabs can be used as food, a certain amount of preparation is necessary. In the case of hard-shelled crabs, plunge them alive into hot water, allow them to come to the boiling point, and cook slowly for 1/2 hour. It is a good plan to add 1 tablespoonful of salt for each crab that is being boiled. While the crabs are cooking, remove the scum that rises to the top. When they are sufficiently cooked, open the shells and take out the meat, being careful to remove all the meat from the claws.

Soft-shelled crabs require a somewhat different kind of preparation. With this variety, lift up the points on each side of the back shell and remove the spongy substance that is found under them. In addition, take off the apron, which is the small piece that occurs at the lower part of the shell and that terminates in points. The crabs are then ready for frying, which is the method of cooking that is usually applied to this variety.

121. CRAB-FLAKE COCKTAIL.--Crab meat is used for cocktails in the same way as oysters, clams, and lobster. In fact, no better appetizer to serve at the beginning of a meal can be found. To make crab-flake cocktail, remove the meat from the shells of cooked hard-shelled crabs in the way just explained, and chill it. Then place it in stemmed glasses and serve with cocktail sauce.

122. DEVILED CRABS.--Variety in the cooking of hard-shelled crabs can be secured by deviling them according to the accompanying directions. As will be observed, this is done in practically the same way that lobster is deviled.

DEVILED CRABS

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Put the butter in a frying pan, add the meat from the four crabs, and pour into this the cream sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well-beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back shells of the crabs with this mixture, sprinkle with cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.

123. FRIED SOFT-SHELLED CRABS.--After soft-shelled crabs are prepared in the manner explained in Art. 120, they are usually fried in deep fat. Egg and cracker dust or flour are used to make a coating for the crabs.

FRIED SOFT-SHELLED CRABS

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Prepare the crabs by removing the apron and the spongy substance under the shell of each crab. Beat the egg slightly. Roll the crabs first in the egg and then in the cracker dust or the flour. Fry in hot, deep fat until a golden brown. Remove from the fat, drain, and sprinkle well with salt and pepper to season. Serve hot or cold.

124. CREAMED CRAB MEAT.--When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of color and at the same time add a little flavor, chopped pimiento is generally added.

Boil the desired number of hard-shelled crabs and remove the meat from the shells. For each cupful of crab meat, prepare 1 cupful of medium white sauce. Add the crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.