The Topeka state journal., 1903-06-06
TABLE AND KITCHEN.


Conducted by Ida Ames Wnhs. Mar
quettc building Chicago, TO whom all in
quiries should be addressed.
All rights reserved by Banning company,
Chicago
Unique and Delieately Favored Crab.
There are several varieties Of marketable
crabs ranging from the deep-sea crab that
grows large and with claws as heavy as
the largest lobster-down to the little min
IS found in the same shell with the oyster.
oyster crabs are considered great deli
scarcity tnan on account Of their real
goodness Fiddler crabs. which are but
a Lhie larger lian lAe oyster cfap- are
utiiized as "A substitute for the latter when
tne 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 Sc
clusion of the oysters protecting shell, for
this most singular Of living creatures. loves
rows in the sand of the seashOre The most
peculiar feature is the strange iddline
motion they make as they emerge in
countless thousands from the mouth of
their burrows-m no intruder is in the
almost as large as the body, which they
extend and across this they draw the 9TH
or claw Of dimiuutive size giving 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 Hualish dish
and while it requires much patience in the
picSing produces most excellent dish.
The common small blue crab is an edible
variety that it found i'm an parts of the
Wo1ta ana from these are made most OF
the well known ordinary preparations of
crab These crabs are chiefly valued in
markets. IN the east ana south when in
state known soft she'll" This is dur
ing the period when the crab casts its old
shell anq while the new one is still un-
hardened The season lasts only four
months-Nay. June July and August.
During July and August they are consid-
cred the hest. Crabs are obtainable at
any time but are apt TO be stringy and
lieht In weight when out of season.
The composition of the crab is ractf-
cally the same as the lob~ter-both con-
sist Of two distinct parts: the flesh con-
cYii7l7lin5 elltNy OF ilNer L ne general
composition of its parts are first water.
then proteid and small amount of fat
ne meat OF the crab is more digestible
than that Of the lobster though both are
rather unsutteH for weak digestiOns on ac-
count of the coarseness and density Of the
hners and thickness of their walls Acids
such the vinegar and lemon Juice helm
to soften the dbers and also neutralize the
amm0niacal salts apt to be present The
meat In the body of the crab and lobster
often disagree with people owing to the fat
casional development i'm it of an irritant
poison. When removing the meat from the
shells De careful to take out the stomach
@ust under the head-the dead meat" or
gils and the intestines. When possible
nny 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. A discussion
Of many years standing over the relative
merits of two methods of preparing them
in this manner is still unsettled and we
leave it to our housewives TO decide. indi-
vidually. which of the several ways they
prefer
A STANDARD RECIPE FOR DEVILED
CRABS
Boil them five minutes then add able-
Epoouful Of salt and boil thirty minutes
Drain. open and pick out an the meat
wash and wipe the shells Heat a cup Of
cream in a small saucepan Rub a table
spoonful Of flour. four of butter and tea
spoonful of mustard together and mix
with the hot cream Stir and cook three
minutes. then remove from the fire. Add
the crab meat. q tablespoonful of chopped
parsley, one tablespoonful OF lemon juice