1 tablespoonful butter.
Salt and pepper to the taste.
Put them in the shell and bake in a quick oven.—Mrs. M. E. L. W.
Soft Crabs.
Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust flour over them, a little salt, and fry them in hot lard.—Mrs. D.
Devilled Crabs.
After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. Return them to the top shells, and bake.—Mrs. D.
To Devil Hard Crabs.
Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till cold, take all out of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either put back in the top shell and bake, or bake in pans.—Mrs. J. C.
Lobster Curry.