- 2 Tb. butter
- 4 crabs
- 1 c. cream sauce
- 1 Tb. onion juice
- 1/2 tsp. salt
- Dash Cayenne pepper
- 1/8 tsp. pepper
- 1 egg
- Cracker crumbs
Put the butter in a frying pan, add the meat from the four crabs, and pour into this the cream sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well-beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back shells of the crabs with this mixture, sprinkle with cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.
123. FRIED SOFT-SHELLED CRABS.--After soft-shelled crabs are prepared in the manner explained in Art. 120, they are usually fried in deep fat. Egg and cracker dust or flour are used to make a coating for the crabs.
FRIED SOFT-SHELLED CRABS
(
Sufficient to Serve Four
)
- 4 soft-shelled crabs
- 1 egg
- Cracker dust or flour
- Salt and pepper
Prepare the crabs by removing the apron and the spongy substance under the shell of each crab. Beat the egg slightly. Roll the crabs first in the egg and then in the cracker dust or the flour. Fry in hot, deep fat until a golden brown. Remove from the fat, drain, and sprinkle well with salt and pepper to season. Serve hot or cold.
124. CREAMED CRAB MEAT.--When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of color and at the same time add a little flavor, chopped pimiento is generally added.