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.
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