Broiled Soft-shell Crabs

Ingredients

• season with salt
• season with pepper
• melt half a cupful of butter
• Add two tablespoonfuls of lemon juice
• one-fourth of a teaspoonful of cayenne
• Roll the crabs in this liquid and then in dry flour
• cook over hot coals for eight minutes

Method

1. 1

   Clean the crabs, and season with salt and pepper.

2. 2

   Melt half a cupful of butter in a deep plate.

3. 3

   Add two tablespoonfuls of lemon juice and one-fourth of a teaspoonful of cayenne.

4. 4

   Roll the crabs in this liquid and then in dry flour.

5. 5

   Place them in a double-broiler, and cook over hot coals for eight minutes.

6. 6

   Serve with Dutch sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 115. The excerpt below is the record exactly as published.

Broiled Soft-shell Crabs. Clean the crabs, and season with salt and pepper. For eight, melt half a cupful of butter in a deep plate. Add two table-spoonfuls of lemon juice and one-fourth of a teaspoonful of cayenne. Roll the crabs in this liquid and then in dry flour. Place them in a double- broiler, and cook over hot coals for eight minutes

Cook this with the app: pantry check, scaling, and the assistant.