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Classic
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page 61
the flesh from the tail and put it into a pot, and then fill with the other
paste. Cover the top of each pot with clarified butter, and keep it in a cool
place. Time, three-quarters of an hour to one hour to boil the lobster.
BAKED CRABS.
Mix with the contents of a can of crabs, bread-crumbs or pounded crackers.
Pepper and salt the whole to taste; mince some cold ham; have the baking-pan
well buttered, place therein first a layer of the crab meat, prepared as above,
then a layer of the minced ham, and so on, alternating until the pan is filled.
Cover the top with bread-crumbs and bits of butter, and bake.
DEVILED CRABS.
Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small
teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the meat
into a bowl and mix carefully with it an equal quantity of fine bread-crumbs.
Work the butter to a light cream, mix the mustard well with it, then stir in
very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream,
and crumbs. Season to taste with cayenne pepper and salt: fill the crab shells
with the mixture, sprinkle bread-crumbs over the tops, put three small pieces of
butter upon the top of each, and brown them quickly in a hot oven. They will
puff in baking and will be found very nice. Half the quantity can be made. A
crab-shell will hold the meat of two crabs.
CRAB CROQUETTES.
Pick the meat of boiled crabs and chop it fine. Season to taste with pepper,
salt and melted butter. Moisten it well with rich milk or cream, then stiffen it
slightly with bread or cracker-crumbs. Add two or three well-beaten eggs to bind
the mixture. Form the croquettes, egg and bread-crumb them and fry them
delicately in boiling lard. It is better to use a wire frying-basket for
croquettes of all kinds.
TO MAKE A CRAB PIE.
Procure the crabs alive, and put them in boiling water, along with some salt.
Boil them for a quarter of an hour or twenty minutes, according to the size.
When cold, pick the meat from the claws and body. Chop all together, and mix it
with crumbs of bread, pepper and salt, and a little butter. Put all this into
the shell, and brown in a hot oven. A crab-shell will hold the meat of two
crabs.
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