Fried Soft-shell Crabs
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Fried Soft-shell Crabs. After seasoning the crabs with salt and pepper, dip in beaten egg and afterward in dry bread crumbs. Fry in hot fat until they acquire a rich brown color
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