To clean crabs break off the claws and then save the two large ones. Then remove the apron pieces of the shell, like a plate under the eyes. Break the shell apart and remove the spongy fingers, sandbag and eggs, if any. Wash well. You now have white oval-shaped pieces of crab meat, that must be picked from its cells. Split with a silver knife and use an oyster fork to pick out the meat. This can be used for au gratin, à la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.
CRAB MEAT
The crab must be actively alive before cooking. To cook place a large boiler of water on the fire and bring to a boil; add to it
One-half cup of vinegar,
One teaspoon of cayenne pepper.
Then add the crabs and cover closely and boil for twenty minutes. Count time when water boils after adding crabs.
FRIED CRAB MEAT
Pick the meat from the cooked crabs and mince fine two ounces of bacon. Place the bacon and one and one-half cups of crab meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted butter over the prepared crab meat.