Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-19
I 1OUSE=
HOLD
lINTS

N =
While soft shell crabs are still too ex-
pensive for the purse of moderate depth.
| the hard shell crustacean Ia, as always. in
order and greatly to be desired. Crabs,
| like all other shell fish are best when fresh
! from their native waters and the individ-
| ual who can do hia own grabbing and then
| eat the fruits of his labor with the flavor
| OF the sea still with them has nothing
| more to be desired from gastronomic
standpoint. In most markets crabs may be
| found both alive and boiled. II alive. keep
| them in cold water until ready to cook If
| already boiled, use them as soon as pos
| sible, as they do not keep well for more
than twenty -four hours. When ready to
cook 1--we crabs. take u on skinner, han
ding gingerly so to avoid a pinch, and
| drop into large kettle of boiling sailed
water. Cook gently fifteen minutes, or
until a bright red. skim out and cool,
twist off the claws remove the upper shell
from the under. scrape the spongy portions
from the sides, remove the green portion
and wash free from sand. Crack the large
claws and remove the meat. II you are to
serve the crab meat In the shells wash
sired These prelimtnaries attended to, the
crabs are ready for use in any one of a
dozen inherent ways.
BisQue of Crab.-Having removed the
meat from the claws, lay 1t one side Chop
the remaining meat and put into a sauce
PAN For three good sized crabs allow
| three pints boiling water. a half cup rice.
a pouquet OF seasoning herbs or preferably
q spice bag, where the herbs are already
properly proportional and salt and pepper
to season. Cover and simmer gently an
hour, strain and return to the saucepan.
adding the crab meat from the claws and
small cup Of milk or cream. Bring to
scald and serve very hot.
Deviled Crabs.-For half dozen crabs
| boiled and the meat picked out allow one
cupful of veal or chicken broth, table
spoonful butter, a half teaspoonful salt a
| quarter teaspoonful English mustard, lit
tie chutney or Worcestershire sauce a tea
spoonful minced parsley, the yolks OF
three eggs, and If in season and desired
cupful Of minced mushrooms. Put the but
ter in saucepan and when hot add the
minced onion. Toss and cook Just mo-
nent (not long enough to color. then add
the broth, seasonings, mushrooms, parsley
and crab meat. Toss and cook fifteen min
utes. draw to the side Of the stove. add the
egg yolks and toss a moment or two
longer Now divide the mixture into half
dozen portions and turn into the same num-
Der OF thoroughly cleaned crabshells.
Smooth with knife, dust with paprika or
a little cayenne (taking care not to get the
mixture too hot and sprinkle over the top
Of each shell a few finely grated bread
crumbs mostened with melted butter. Set
the shells on a shallow tin pan and bake
light brown in hot oven. Place each
shell On a plate, garnish with watercress
or parsley and serve hot.
Crab Meat au Gratin.-Mx the meat from
six crabs with third the amount finely
chopped sweet green peppers. Add the yolks
of two eggs beaten with half cup cream
and little sherry. and toss in a saucepan
until hot and creamy. Put the mixture into
the cleaned crab shells or the little brown
ramequins, sprinkle with Parmesan cheese
and fine crumbs and crisp in a hot oven.
Crab Terra pin.-For one pint crab meat
chopped fine, allow a cup and half rich
milk or cream. two tablespoonfuls each
butter and -four. the yolks Of four hard
a quarter cup sherry. Scald the milk or
cream. Put the butter In the pan, and
when melted add the flour. Stir until blend
ed. add the sifted yolks of the eggs and the
hot milk; stir until smooth and creamy;
add seasonings, meat and wine. and serve.
Dreamed Crabs-Remove the meat
from half dozen hard-shelled crabs.
Cook two tablespoonful butter and
tablespoonful of finely chopped onion I'M
til yellow, add two tablespoonfuls of
-four, and pour in gradually cup of
cream. AS soon as blended and smooth
add the crab meat. salt and paprfka to
season, a tiny grating of nutmeg and a
tablespoonful sherry wine. Spread on
slices of toast. CRATE a little cheese on
top. heat again in the oven and serve
Crab Salad.-After boiling and open
ing the crabs save the body shells for
serving the salad and the little claws
for garnishing Lay aside the meat
from the large claws. Chop all the rest
fine and season with salt. pepper, mus
tard, olive oil and vinegar preferably
tarragon). Then stir in enough whipped
cream to make light. Fill the shells
the claw meat lightly picked apart, and
put teaspoonful of mayonnaise or sauce
tartare in the center. Set each shell on
an individual plate. and garnish with the
Al 1yxA n
Broiled Shad.-Monsieur and the mes
DANES shad are very much in evidence
these fair May days, and suggestions for
their preparation may prove timely.
way OF serving shad. Lay the fish on a
well CREASED broiler and broil flesh side
first over glowing Goals or under the gas
flame until brown. Then turn and broil
the skin side until crisp but not black
ened. Peel off as much of the skin as
slips on easily. and return to the Goals
platter, and spread With butter Atirred to
a cream, with fine minced parsley. salt,
pepper and little lemon Juice. Serve to
the accompaniment OF not baked pota-
rolls and cup OF genuine Mocha and Java,
and you shall say that you have found the |
ideal Summer breakfast
Baked Shad.-In dressing tbs fish cut as
small an opening as possible. Wash well. |
dry and all with dressing made in this |
way: Pour over one cupfui dry crumbs |
enough cold water or mix 10 molelen~ ADO /
a teaapoonfui melted butter, teaspoonful |
minced parsley. Mix thoroughly and fill |
the fish, sewing or skewerfng the opening !
together. Put into the baking pan two or |
three slices of water-thin salt pork, and |
having salted and peppersd the outside OF |
the flsh lay carefully on top the sliced pork
Lay a. many more thin slices on top the |
ash or wipe over with olive oil. Set IN ths |
open, pour two or three tableepoonfule boil |
Ing water into the pan to prevent sticking |
until tho pork begins to try out and moisten |