Soft Shell Crabs
From The household cook book, 1902
Serves 2
Select small crabs and have them fresh.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 454. The excerpt below is the record exactly as published.
SOFT SHELL CRABS— Take 2 teaspoons butter, 1 teaspoon each made mustard and curry powder, 1 saltspoon of salt and ^ teaspoon Worcestershire sauce; rub it to a smooth paste in the butter, and spread each crab with it. In the blazer melt a little butter; when smoking hot put in the prepared crabs and fry them nicely. Lobster meat, (it should be in large pieces), can be prepared the same way. SOFT SHELL CRABS — Remove the feathery substance under the sides of the shell, rinse them in cold water, drain, sprinkle with pepper and salt, and dredge with flour. In the blazer melt 5 or 6 teaspoons of butter
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