Soft-Shell Crabs Fried
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Lemon juice can be squeezed over the crabs before serving.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 131. The excerpt below is the record exactly as published.
SOFT-SHELL CRABS FRIED. To prepare soft-shell crabs for cooking, wash them in cold \vater, and lay them on their backs on a meat-board or on \ht kitchen-table. Care should be taken, in buying them, to select those which are fat and plump, and quite alive ; and they should be carefully handled to avoid breaking off the claws. Use a small, sharp knife in dressing the crabs ; cut a. half-circle out of the body of each crab, running the knife- blade just behind the eyes ; this removes the eyes and sand- bag ; then lift the apron or flap, which lies near the back of the under shell, and cut off the tuft, or hard fin-like portions 230 PRACTICAL AMERICAN COOKERY. attached to it, or remove it entirely ; press the back shell away from the body, first on one side and then on the other, and take out the tough, fibrous, soft fins ; then dry the crabs on a clean towel. Have ready a large platter full of fine dry bread-crumbs or cracker-dust, mixed with a little pepper and salt, and on the stove a frying-kettle or large frying-pan half full of smoking-hot fat ; beat two eggs
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