Fried Soft-Shell Crabs

Ingredients

• desired number of crabs
• salt to taste
• pepper to taste
• dip in beaten egg
• in fine bread crumbs
• Drop in hot fat

Method

1. 1

   Clean crabs, season, dip in egg and breadcrumbs.

2. 2

   Fry until crisp and golden brown.

3. 3

   Drain and serve with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 40. The excerpt below is the record exactly as published.

pepper to taste, mix one heaping tablespoon of flour and one scant teaspoonful of mustard, together with one half cup of milk and stir into hot cream. Stir well until rich and creamy. Take off stove and put in lobster. Fix in small ba- kers, with bread crumbs on top, and cook in oven few minutes until browned. DEVILLED LOBSTER Mrs. W. V. Tojfey. Two lobsters, each weighing two and a half pounds. One pint cream or good milk, two tablespoonfuls of but- ter, two tablespoonfuls of flour, one tablespoonful of mustard. A speck of cayenne salt and pepper, one pint bread crumbs. After opening lobsters, cut the meat in small pieces. Boil cream, mix butter, flour, mustard and pepper. Add three spoonfuls of boiling cream. Stir all into the remaining cream. Cook two minutes. Add lobster, salt and pepper. Boil one minute. Fill ramakins, or the unbroken lobster shells. Sprinkle 102 KIRMESS CCX)K BOOK. bread crumbs on top and brown about ten minutes in hot oven. Garnish with watercress. LOBbTER OUTLSTS. Mrs. T. K. Egbert, New York. Take the meat from a large lobster or two small' ones^ place it in a mortar with some of its coral and pound, mixing with it a little powdered mace, salt and pepper and cayenne. Beat yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce, then mix with above ingredients, roll out, sprin- kle a little flour over, and form into cutlets, brush in beaten egg (a paste brush is very satisfactory in putting egg on cutlets, etc.), then roll in cracker or bread crumbs and fry in boiling butter and lay on brown paper to drain. SAUOB FOR OUTLETS. Mrs. T. K. Egbert, New York. One-half pound of butter, melted in a sauce pan with the coral of lobster. One teaspoonful of anchovy sauce and make it hot. When cutlets are browned, arrange them in circle on hot dish; pour sauce in center and serve. . LOBSTER CHOPS. Miss Emma Lockwood. One-half pound of fresh boiled lobster cut into dice. Put two ounces of butter into stewpan and when it bub- bles sprinkle in two ounces of flour. Cook it and then pour in a cupful of boiling cream and the lobster dice. Stir until scalding hot. Take from fire and when slight- FISH, OYSTERS, LOBSTERS, ETC. 103 ly cooled stir in beaten yolks of three eggs, and a grating of nutmeg, red pepper and salt to taste. Return to fire and stir long enough to well set the eggs. Butter plat- ter on which to spread the mixture one-half inch deep. When cold press in the shape of chops. Bread crumb, egg and bread crumb again and fry in boiling lard. Stick a claw in each chop when cooked. LOBSTER PATTIES. Miss Rita Gray, New York. Pick meat from a boiled lobster and cut in dice, place it in saucepan with salt and pepper to taste and a small quantity of grated nutmeg, moisten with half tablespoonful of vinegar and one teaspoonful of sherry. Stir it over the fire until hot, then dredge lightly with flour to thicken, add two ounces of butter and a teacup- ful of cream. Cook ten minutes, stirring while mixture is boiling. Pill patty shells and serve. L0B8TEB TIMBALE. Mrs. E. 0. Tindall. Place two pounds of cooked lobster, half a pound of chicken halibut, and the whites of two eggs in a mortar, pound to a pulp, and then press through a pur6e sieve. Moisten with one-half cup of Bechamel sauce and half a cup of cream. Beat all together until very light. Season to taste with salt, white pepper, a dash of cay- enne, and a little grated nutmeg. Stir thoroughly, then set the mixture away on ice for one hour or more until it cools and stiffens. Then take a small portion, place it in buttered timbale mould, and poach in the oven for 104 KIRMESS COOK BOOK. about ten minutes. At the end of that time, if not firm to the touch, add the beaten white of one egg to the raw mixture. If too firm to the touch, add more cream to the raw mixture. Then place in buttered mould, cover with buttered paper, and poach in the oven until firm to the touch. Serve with B6chamel sauce, or any other de- sired. CRABS. FRIED SOFT-SHBLL CRABS Mrs. T. K. Egbert. After cleaning the desired number of crabs, season with salt and pepper, dip in beaten egg, then in fine bread crumbs. Drop in hot fat

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