Fishermen are sure to find a ready market for them, though they are, as yet, very little known.
Crabs.—Crabs are boiled like lobsters, and may be served like lobster, in salad. They are often eaten, only boiled, without any seasonings.
Like lobsters also, to be good, crabs must be put in the water alive.
When well washed and clean, they may be prepared in the following way: Put them in a saucepan with slices of onions, same of carrots, parsley, chives if handy, thyme, bay-leaves, cloves, salt, and pepper-corns; half cover them with white wine, add butter, set on a good fire, and boil till done. Serve with parsley only.
The sauce may be used a second time by adding a little wine.
The soft-shell crab is blanched five minutes, and fried like fish.
It may also be sauté with a little butter, and served with a maître d'hôtel.
Broil it also, and serve it with a maître d'hôtel.
Muscles.—These are unwholesome between April and September. They must be heavy, fresh, and of a middling size. The very large ones are really inferior.
Soak them in water and wash well several times, then drain.