The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-10

dredge with -four and repeat this until the d,sb
y hiled. Add the clan Juice and cover w.rh =
Grabs, near relatives to the lobster, but more
s SSoSiS Be- s SGToS wiil BE- ,, fne s sna P Soiisd like the
lobster. for about twenty five minutes, When
cold, remove the shells, stomach. ana Eilis. n.ua
Ip prepare a softsshell crab Tor COOKING, ve nhi
stance found inside. which Is called the gus,
The stomach, or sand bag, which T. found Under
Wash the crab in cold water. dry, and 1t is ready
TO Sfqll Soft-shell crabs;. Melt in a deep pie
spoon fuis OF lemon juice and some cayenne
WITH salt. then roll them in the melted batter
and dredge with dry -four shaking off all that
will not adhere to the butter. Place the crabs
on a fine wire broilcr and cook over a clear. hot
fire about eight minutes. turning 2ttsn. serve
one heapins sd tsbiSspoonful OF butter and q level
spoonful OF flower until they are smooth and
creamy, and then stir in a scant cup OF white
sauce simmer ten minutes. Season with salt
and pepper and add the yokcs .of two eggs
containing the sauce in another of boiling water
and stir for three minutes; add a tablespoonful
OF lemon juice. strain, and serve.
To fry soft;sbell crabs; Clean and dry them.
Sprinkle with salt and pepper, and roll them In
melted in a hot frying pan. put in the crabs and
brown them nicely On both siies. When done
Juice to the butter in The pan and Strain It over
the crabs. Sprinkle them with chopped parsley
and garnlsh With sliced lemon, Or the crabs
is best 70 serve with crabs cooked in this way.
crab meat viii require Sfs'' one C dozen zsS good 2 sized
crabs. Boil them, and when cold carefully re,
wiped dry. Mix together one level tablespoon,
ful OF flour. two tablespoonfuls OF butter: and
cupful Of white stock or milk in a small sauce,
pan. and when 1t is boiling stir In the creamed
mixture and let IL COOK for three minutes. TAKE
from the fire and add the Dreunreu crab meat.
one teaspoonful Of salt, half a saltspoonful OF
CAYENNE pepper; and nd one tesspoonfuh Of lemon noa
them In the centre. Cover them with crumbs
and bits OF butter scattered over tho crumbs.
Arrange the shells in. a baking pan and place
the pan on the crate in a hot oven. 1t Will re-
quire about ten minutes TO brown Them, Cover
Grab sq grain is delicious; Pick the crab
It in a, buttered dish. Make a thick, gravy
by putting In a spider q piece OF butter the size
stir in -four enough to make il very thick, then
add grad ually one cupful Of hot stock. Let the
sauce cook three minutes. and then thin with
and Worcestershire sauce enough to color tho
over the crab. and sprinkle the top with cracker
crumbs and bits of butter. Bake In a hot oven
Crab meat makes a dainty and delicious filing
for ps,ties. Pot over the Are rS In mas a san ms,rs .Ss
utes. atirring ali the while. Then add slowly
SS soti cup smm od mnik Draw nsH s ~. pa n 70 a y coai u mart Of the
stove and stir in the beaten yolksof two eggs and
salt and cayenne pepper to suit the taste. Break
enough boiled crab meat into small pieces to fill
one cup, add to the hot mixture and stir gently
until the eggs are set, taking care not to break
before 6lling them with the mixture.
A fayorite dish is crabs a la 81 Laurent
and when melted stir in one spoonful of flour. |
Add slowly half a cup OF white stock. stirring all
cream and cook until the sauce thickenr, then
stir. in one cupful. OF boiled crab meat and two
tsblespoontul. Of Parmesan cheese Season
the mixture has simnered u few minutes
odd two Tablespoonful Of sherry: Meanwhile
have pieces of bread toasted, cut in circles, and
tnre and spriniled grated cheese over the top.
long enough to melt melt 1T Cheese. They must = be
served at once- Garnlsh them with parsley or
For stuffed crabs with mushrooms: Remove
the meat from eight large-sized boiled crabs.
half as n many us n cut Int" pieces as You
have crab meat. Pit IN a mall saucepan .
butter 1. melted add one tablespoonful of -four
and gradually stir in a generous cupful OF milk,
the yolks Of three hard boiled eggs and add TO
the mixture with the crab meat and the juice
81 man IN tho c iem mushreo rooms FIJI the sn Shells dIs w ShS
this mixture, covering the tops with crumbs
the sHs crate 1',s o in Guh hos oven r,AS until II s sr eSn " Which, n! VII IL
be In about ten minutes.
Boiled crabs make u fino salad. Pick tho crab
meat into small pieces and let it stand in a cold
place with French dressin e over it for AN hour.
Then drain and mix with a highly seasoned
mayonnaise dressing. Serve in crisp lettuce.
Shrimps may be treated in the same way.
A delicious Southern dish Is crab creole. To
prepare II, rub a stewpan with q little garlic
and put in two ounces of butter. Chop fine
three small onions and two green peppers from
which the seeds have been removed. and add
with salt and cayenne pepper. Cover and let
them steam for ten minutes: then add one large |
tomato, peeled and cut into pieces: stew slowly
until the tomato becomes soft; add one table |
spoonful of -four and two and one-half cups of
cream or rich milk, and cook a few moments |
before adding the meat Of two small crabs
picked into pieces. Turn on to squares of but
tered toast and serve very hot.