Prepare a plain Curry sauce as for Oyster Curry, and in the sauce put the contents of a can of crab meat; when warmed through it is ready to serve. The fresh crab meat from the shells is of course superior to the canned article, but it is more troublesome to prepare. Before sending to table squeeze over the dish the juice of a fresh lime.
Soft Shell Crabs Curried.
Select half a dozen fine large soft shell crabs, remove the sand-pouch and the feathery gill like parts found under the side points of the shells. Mix together to a paste in a mortar a clove of garlic, a heaping tablespoonful of butter, two tablespoonfuls of J. P. Smith's Curry Powder, a tablespoonful of Epicurean Sauce, and the juice of a lemon. If the paste is too thick, thin out with orange juice; cover the crabs with this paste, dip them in beaten egg, then in cracker or bread crumbs and fry like doughnuts. To be eaten cold.
Curry of Lobster.
Kill two live lobsters, remove the meat from the tails, split each tail piece in two lengthwise, and remove the entrail found therein; cut the meat into inch pieces. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, when hot add the lobster, toss the pieces about a few moments, and strew over the meat a tablespoonful of J. P. Smith's Curry Powder. Cook fifteen minutes, stirring continually; add the juice of two Florida oranges, then quickly remove the pan from the fire and when the agitation in the pan ceases, serve on toast. Dainty rice croquettes may be served with the dish.
Curry of Lobster, No. 2.
Use the meat of two boiled lobsters, cut it into neat pieces; take all green fat and coral, and set them aside; mix the green fat with a heaping spoonful of J. P. Smith's Curry Powder. Squeeze out the juice of three limes, and add to it half a teaspoonful of powdered sugar. Put into a frying pan an ounce of butter; when creamed add a teaspoonful of minced onion, brown it a little, now add the mixed Curry Powder; dissolve a teaspoonful of rice flour in cold water, add this to a pint of hot water or soup stock, stir into the pan, and simmer till thick; now add the lobster, and simmer fifteen minutes longer. Wash and dry the coral, separate it. Prepare a border of rice on a dish, and over it sprinkle the coral and eggs, if any—put the Curry in the centre, and serve.
Curry of Clams.
Both the Little Neck and the paper shell clams are very good served as a Curry; only the body part of the soft clam should be used, as the remainder is somewhat tough. The Little Necks, if cooked too much, will be tough. Serve them with a plain Curry sauce.