Hard Crabs
From Seafood cookery from Carteret County kitchens, 1900
Potatoes and onions may be added if desired.
Presented as published in 1900. 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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 7. The excerpt below is the record exactly as published.
HARD CRABS Dress about 12 large hard crabs. Remove all claws, wash, and clean with a stiff brush several times in cold water. Drain, salt, pepper, and roll in flour. Place in deep fat. Fry for a few minutes until light brown. Remove from fat and place in pot. Pour over crabs the fat from the frying pan. Add about 2 cups of water
Cook this with the app: pantry check, scaling, and the assistant.