FRIED SOFT-SHELL CRABS
Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on brown paper and serve with [Tartar Sauce].
STUFFED CRABS
Boil large crabs. Take out the meat and rub the shells with oil. Add to the meat one-third the quantity of grated bread-crumbs and one chopped hard-boiled egg for each crab. Season with salt, paprika, grated nutmeg, and lemon-juice, and make to a paste with melted butter or cream. Fill the shells, cover with crumbs, dot with butter, and brown in the oven.
LOBSTER
BROILED LOBSTER
Split a boiled lobster lengthwise, rub the cut surface with soft butter, and broil with a slow fire.
BROWN LOBSTER CURRY
Melt three tablespoonfuls of butter and fry in it two small onions chopped fine. Dredge with one tablespoonful of flour and cook until brown. Add two cupfuls of stock, salt and pepper to season, the juice of a lemon, and one tablespoonful of curry powder rubbed smooth with a little cold water. Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bananas.