Fried Soft-Shell Crabs
From The Pattern cook-book, 1890
Serves 2
Drain on soft brown paper and serve hot.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 53. The excerpt below is the record exactly as published.
FRIED SOFT-SHELL CRABS. Dip the crabs in beaten egg that has been seasoned with a little salt and pepper, and roll them in bread or cracker crumbs, also seasoned with salt and pepper. Fry in a frying-pan in hot butter, turning when necessary. Place a cover over the pan when frying. The crabs should fry slowly for twenty minutes
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