Soft Shell Crabs Broiled
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.
SOFT SHELL CRABS BROILED Dip cleaned crabs in olive-oil and then in fine cracker crumbs. Broil on a moderate fire for about eight or ten minutes. Serve them on small pieces of buttered toast, and pour a teaspoonful of melted parsley butter
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