Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-05
E UNIQUE AND DELICATELY
FLAVORED CRAB.

There are several varieties of mar
ketable crabs ranging from the deep
sea crab that grows as large and with
claws as heavy as the largest lobster
down to the little miniature crustacean
the oyster crab-which is found in
the same shell with the oyster. Oyster
crabs are considered q great delicacy,
more, we opine because of their scare
ity than on account of their real
goodness. Fiddler crabs, which are
utilized as a substitute for the latter
when the oyster crab is scarce or out
of season.
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, pro-
duces a most excellent dish
The common small blue crab is an
edible variety that is found in all parts
of the world and from these are made
most of the well-known ordinary
preparations of crab. These crabs are
chiefly valued in markets in the East
and South when in a state known as
'soft-shell." This is during the
shell and while the new one is still I'M
hardened. The season lasts only four
months-May. June, July and August.
During July and August they are con-
sdered the best. Crabs are obtanable
at any time, but are apt to be stringy
and light in weight when out of sea-
son. .@.
The composition of the crab is prac-
tically the same as the lobSter-both
consist of two distinct parts; the flesh.
contained in the claws and tail, and
the body-consisting chiefly of liver.
The geenral composition of its 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 coarseness and dens-
ity of the fibers and thickness of their
walls. Acids. such as vinegar and
lemon juice help to soften the fbers
and also neutraliZe the ammoniacai
salts apt to be present. The meat in
the body of the crab and lobster oftcn
disagrees with people owing to the fat
contained in the liver and possibly,
also. from the occasional development
in it OF an irritant poison. When re-
moving 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 devied crab. A
discussion of many years standing
over the relative merits of two meth
DDS of preparing them in this manner.
is still unsettled, and we leave it to our
housewives to decide individually
which of the several ways they prefer.
A Standard Recipe for DeviIed Crabs.
Take a dozen heavy, hard-shelled
crabs. Boil them five minutes, then
add a tablespoonful of salt and boil
thirty minutes. Drain, open and pick
out all the meat, wash and wipe the
shells. Heat a cup of cream in a small
saucepan. Rub a tablespoonful of
flour, four of butter and a teaspoonful
of mustard together and mix with the
not cream. SllT anu COOK three illll-
utes, then remove from the fire. Add
the crab meat, a tablespoonful of
chopped parsley, one tablespoonful Of
lemon juice, quarter of 4 grated nut
meg, 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 a hot oven
until crumbs are nicely Drowned. Use
parsley and the crab claws to garnish
the dish.
DeviIed Crabs-Southern Style.
The picked meat from a dozen boiled.
hard-shelled crabs. Mix with it an
equal quantity of fine bread crumbs;
season to 'taste with salt, pepper and
cayenne. Stir two OUNCES of butter to
a light cream and mix with small
teaspoonful of mustard powder; add a
tablespoonful of cream and then, lit
tie at time, stir 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.