Soft Shell Crabs
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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 New century cook book (1899), page 25. The excerpt below is the record exactly as published.
Soft Shell Crabs. Pull off the spongy parts on the back, under the sides of the shell and from the lower side of the body. Wash and wipe the crabs, dip in raw beaten egg, then in fine crumbs, and fry in hot salted lard about ten minutes. Drain off the fat, lay on a heated platter, garnish with parsley and send around lemons cut into eighths with them, also cayenne pepper. Maryland Deviled Crabs. Take one dozen crabs
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