The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-06-03
THE UNIQUE AND DElIcATEIY
FLAVORED CRAB.
when roasted crabs hiss in the bowl,
There nightly sings the staring Owl"


able crabs ranging from the deep-sea crab
that grows as large and with claws as
heavy as the largest lobsvter-down TO
the little miniature crustacean-the oyster
crab-which is found in the small shell
with the oyster. Oyster crabs are con-
sidered great delicacy. more. we opine.
! because OF their scarcity than on account
of their real goodness" Fiddler crabs,
which are but trife larger than the
| oyster crab. are utilized as a substitute
| for the latter when the oyster crab is
| scarce or out of season. The fiddler crab
! has nature and habits quite the opposite
of the little creature that passes its life
in the darkness and seclusion Of the
| oysters protecting shell. for this most
| singular of living creatures. loves the
sunshine, though it lives in moist bur
rows in the sand of the seashore. The
| most peculiar feature of the strange i'd
ding motion they make as they emerge
! in countless thousands from the mouth
| Of their rurrows-if no intruder is in the
| neighoorhood. They have one large claw
almost as large as the body. which they
extend, and across this they draw the
other claw, of dimiRutive size. giving a
very good imitation OF violin playing.
| The large claw when not used in this
| manner is folded across in front. like a
shield. These crabs are used for bait.
The deep sea crabs are the kind to
serve dressed in their own shells Dressed
crab. hot and cold, is an old English dish
and while it requires much patience in
the picking. produces a most excellent
| dish.
The common small blue crab is an ed
| ible variety that is found in all parts OF
the world and from these are made most
| or the we'll known ordinary preparations
| of crab. Thesec rabs are chiefly valued
! in markets in I.e east and south when
| in a state known as ''soft-sheI." This
| is during the period when the crab casts
! its old shell and while the new one is still
unhardened. The season lasts only four
months-May, June. July and August.
During July and August they are con-
| sidered the best Crabs are obtainable at
any time, but are apt to be stringy ami
| light in weight when out of season.
The composition of the crab is pgncti-
/ cally the same as the lobster-both con
| sist of two distinct parts; the flesh con-
| tanned in the claws and tail, and the
| body-consisting chiefly of liver. The
general composition of it's parts are first.
water, then proteid and small amount
of fat
The meat of crab is more digestible
than that of lobster, though both are
rather unsuited for weak digestions on
account of the coaySeness and density OF
| the fibers and thickness of their walls.
Acids, such as vinegar and lemon juice.
| help to soften the hbers and also neutral
ize the ammoniacal salt apt to be present.
The meat in the body of the crab and
| lobster often disagrees with people
owing to the fat contained in the liver
and possibly, also, from the occasional
development in II of an irritant poison.
Whe nremoving the meat from the shells
be careful TO take out the stomach-just
under the head-the dead meat or gills
and the intestine. When possible buy
your crabs alive. for unless they are
cooked very soon after being caught the
meat loses much of the sweetness and
characteristic flavor.
Perhaps the most popular of all the crab
meat dishes is deviled crab. 4 discus
sion Of many years standing over the
relative merits of the two methods Of
preparing them in this manner is still
unsettled. and we leave IL TO our house
wives 10 ueCiue, WHICH "a
the several ways they prefer.
A Standard Recipe for Devled Crabs.
Take a dozen heavy, hard-sheli crabs.
Boil them five minutes. then add a table
spoonful OF salt and boil thirty minutes.
Drain. open and pick out all the meat.
wash and wipe the shells Heat cup
of cream in a small saucepan. Rub 4
tablespoonful of flour four of butter and
q teaspoonful Of mustard together and
mix with the hot cream. Stir and cook
three minutes, then remove from the fire.
Add the crab meat. a tablespoonful or
chopped parsley, one tablespoonful Of
lemon Juice. quarter Of a grated nutmeg.
salt and pepper to taste. Mix without
stirring much or the meat Will be stringy.
Fill the shells and sprinkle well with
crumbs Put bits Of butter over the
crumbs and place the shells in a baking
pan. bake in q hot oven until crumbs are
nicely Drowned Use parsley and the
crab claws TO garnish the dish.
CeviIe6 Crabs-Southern Style.
The picked meat from a dozen boiled,
hard-shelIed crabs. Mix with an equal
quantity OF fine bread crumbs; season 10
taste with salt. pepper and cayenne. Stir
two ounces OF butter TO light cream and
mix with a small teaspoOnful Of mus
tard powder; add 4 tablespoonful Of
cream and then. a little at a time stii
in the crab meat and crumbs Fill the
crab shells; sprinkle with bread crumbs.
add bits Of butter and bake IN the oven
until brown.
a Northern Way.
For q dozen shells allow sixteen crabs
or dozen for nine shells Remove the
meat from the boiled crabs without mine
ing Put half pint u cream %. rich
milk in double boiler 70 scaid Rub three
level tsblespooafuls of butter with one q
-four and mix with the hot milk and str
until thick and smooth: then add The
hard boiled yollzs 81 four eggs rubbed 20
d smooth paste with Is little cream. .
tablespoonful q minced parsley. salt,
pspTica and lemon juice TO taste. a little
mustard nay be ADDED II desired Th-
mixture should D. quite creamy. not dry;
have shells carefully washed and drisa.
All with the mixture. rounding - vet 4,
and leaving no place for the fst % enter
r. frying. Smooth over and hush with
beaten egg then cover well with bread
crumbs Brush ali eggs and crumbs fFss
TIE shells and rub them Ulfh s ifile
butter or OIL IN which they are fired
Rave sufficient hot fat n . fTylas kettle
q cover she cTabs. pBt two - 2 tire 81
8 frysng basket and inraerse II the fsi
- - --s-.-.e- ., rr1rr sra-- q saft.