While the crabs are cooking, remove the scum that
rises to the top. When they are sufficiently cooked, open the shells and
take out the meat, being careful to remove all the meat from the claws.
Soft-shelled crabs require a somewhat different kind of preparation.
With this variety, lift up the points on each side of the back shell and
remove the spongy substance that is found under them. In addition, take
off the apron, which is the small piece that occurs at the lower part of
the shell and that terminates in points. The crabs are then ready for
frying, which is the method of cooking that is usually applied to
this variety.
121. CRAB-FLAKE COCKTAIL.--Crab meat is used for cocktails in the same
way as oysters, clams, and lobster. In fact, no better appetizer to
serve at the beginning of a meal can be found. To make crab-flake
cocktail, remove the meat from the shells of cooked hard-shelled crabs
in the way just explained, and chill it. Then place it in stemmed
glasses and serve with cocktail sauce.
122. DEVILED CRABS.--Variety in the cooking of hard-shelled crabs can be
secured by deviling them according to the accompanying directions. As
will be observed, this is done in practically the same way that lobster
is deviled.
DEVILED CRABS
(Sufficient to Serve Four)
2 Tb. butter
4 crabs
1 c. cream sauce
1 Tb. onion juice
1/2 tsp.
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