A B C D E F G H K L M N O P Q R S T U V W Y |
The blue crab, found on the Atlantic Coast and in the Gulf of Mexico, is about two and one-half inches long by five inches wide. The Dungeness crab of the Pacific Coast is much larger. Crabs go through a molting season, in the Spring and Summer. During the few days between the shedding of the old shell and the hardening of the new one, they are called soft-shell crabs. At other times, they are called hard-shell crabs.
Oyster crabs are tiny, almost transparent, grayish-white crabs found in the shells with oysters. They are often served in oyster stews.
All uncooked crabs should be vigorously alive when purchased, or the meat is not good. To prepare them for cooking, proceed as follows:
The back of the crab tapers to a point at each side. Lay the crab on its face, take one of these points between the thumb and forefinger of the left hand and pull the shell back about half-way. Pull off all the spongy substance which is thus exposed. Repeat the operation at the point on the opposite side. Pull off the tail (apron) which laps under the crab, and the spongy substance under it. Wash the crabs in cold water, and they are ready for cooking.
Throw the live crabs head first into rapidly boiling water. After five minutes, add one tablespoon of salt and boil for thirty minutes. When cold, break off the apron, or tail. Take the crab in both hands, with the thumbs at the tail end, and pull the upper and lower shells apart. Discard the material that sticks to the upper shell and pull off all the orange waxy material and white spongy substance between the halves of the body and at each side. The edible part of the crab lies in the two compact masses remaining, and in the small flakes that may be extracted from the large claws. The latter must be broken with a cleaver or hammer.
BROILED SOFT-SHELL CRABS
6 soft-shell crabs
Salt and pepper
l /4 cup butter or other fat
1/8 teaspoon cayenne
2 tablespoons lemon-juice
Prepare the crabs as directed. In a deep plate melt butter or other fat, and add lemon-juice, salt, pepper, and cayenne. Roll the crabs first in this mixture, then in dry flour. Place them in a double broiler and broil over hot coals eight minutes.
CRAB OR LOBSTER SANDWICHES
l l/4 cups crab or lobster meat
l/4 cup French dressing or mayonnaise
Butter thin slices of whole-wheat bread. Cover half of them thickly with flaked boiled crab meat or diced lobster meat and add a teaspoon of French dressing or mayonnaise. Cover with the other buttered slices of bread and cut into fancy shapes.
6 hard-shell crabs
1 pint rich milk
1 tablespoon butter
1 quart water
1 tablespoon flour
Salt and pepper
Boil the crabs. Remove the meat and saute it in butter with one small onion. Cook until the onion is quite brown. Add flour, salt, and pepper, cook a little longer, then add water and minced parsley. Simmer ten minutes, add milk and reheat.
CRAB A LA CREOLE
12 small live hard-shell crabs or l /2 pound crab-meat
4 tablespoons butter or other fat
3 tablespoons lemon-juice
1 teaspoon salt
2 red peppers
1/4 teaspoon pepper
Boil the crabs twenty minutes; open and clean them and reserve the yellow fat. Pour the lemon- juice over the crab- meat. Melt the butter or other fat and the crab fat in a frying-pan and add the crab-meat, seasoning, and chopped peppers. Cook for twenty minutes.
CRABS WITH RICE
15 small crabs
1 tablespoon butter or other fat
1 cup rice
2 or 3 small onions
Salt and pepper
2 small carrots
Clean the crabs. Cut off and crush the legs, and cook in boiling salted water for about an hour. Strain the juice and pour it over the rice. Let stand for half an hour and then cook until rice is tender. Cook the chopped onion and carrots in the fat until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice and cook together for several minutes. Serve hot.
FRIED SOFT-SHELL CRABS
6 soft-shell crabs
Salt and pepper
Prepare the crabs as directed, dip them in beaten egg, then in sifted bread-crumbs seasoned with salt and pepper. Fry in deep fat (360 F.) three to five minutes. Or, saute in a frying-pan with just enough fat to keep them from scorching. Turn so that both sides are cooked.
12 hard-shell crabs or 2 cups crab-meat
1 cup milk or cream
2 tablespoons flour
1 teaspoon mustard
1 l /2 cups soft bread-crumbs
1 teaspoon salt
3 tablespoons butter or other fat
l /2 tablespoon chopped parsley
l /2 tablespoon lemon-juice
Prepare the crabs as directed. Wash the upper shells thoroughly. Heat the milk or cream in a small saucepan; thoroughly mix the flour and mustard and two tablespoons of the fat and stir the scalded milk or cream into this mixture. Boil two minutes, remove from the fire and add the crab-meat and seasonings. Mix well, and put the mixture into six crab shells. Sprinkle with the crumbs and place the remainder of the butter, cut in small pieces, on top of the crumbs. Cook on the grate in a hot oven (400 F.) until the crumbs are brown. Serve on a bed of parsley, garnishing with the claws.
Deviled Crab 2
One cup crab meat, picked from shells of well-boiled crabs, two tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped juice of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells large clam shell will do with mixture; sift crumbs over top, heat to slight brown in quick oven.
Deviled Crabs 3.
Put one-half pound of butter into a saucepan with one tablespoonful of flour, and cook together, stirring it continually to prevent its burning; add to it one large tumblerful of rich cream, one boiled soft onion mashed to a paste or pulp, a little grated nutmeg, and season with salt and cayenne pepper. Then put in the crab meat, enough to fill eight crab shells and a raw egg or two, stir all together well and cook until it begins to thicken, which will only take a few minutes; then pour it all on a flat dish and allow it to stand until cold. Now fill the back crab shells with the mixture, egg them over with a brush and cover with grated breadcrumbs or cracker dust. Place them in a bakingpan, put a small lump of butter on top of each, and bake in a slow oven to a light brown color, or fry them in plenty of hot lard.
1 lb. Crab meat, cooked (imitation can be used)
1/2 cup pimento, chopped
1/2 cup celery, chopped fine
2 slices bread, low cal, crustless
2 egg whites, beaten
1 cup low fat yogurt
dash of Worchestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1/4 teaspoon salt
Juice of 1/2 lemon
Combine the crab meat, pimento, and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg white, yogurt, Worchestershire sauce, cayenne, mustard, salt, and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. Bake at 400F for 15 to 20 minutes, until lightly browned.
Melt a half inch slice butter, add half a cup Sperry flour, stir all the time; to this add three cups of milk and one cup of cream; season with salt, red pepper and one tablespoonful Worcestershire sauce. Cook ten minutes. Add the picked meat of three crabs and a small bottle of mushrooms. Let it come to a boil once. Serve in ramikins.
One pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg, chopped fine, and one tomato cut into small pieces; season with salt, pepper and vinegar, mix in salad bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing.
Remove the meat from a large boiled crab, cut it up small and mix with breadcrumbs and chopped parsley, having about a third of the bulk of the crab meat. Season and put a few pieces of butter over it ; pack it back in the shell, pour over a little lemon juice, cover with a layer of sifted breadcrumbs, place a few more lumps of butter on the top, set in a slow oven and cook until done.
Remove the meat from the shells of two medium-sized crabs, and chop it fairly fine. Melt in a saucepan three ounces of butter, and stir into this three ounces of flour. Add gradually one-half pint of milk, stir until it boils, and then allow it to cook for ten minutes; remove the saucepan from the stove, and to the hot milk, flour and butter add the chopped meat of the crabs, one saltspoonful of pepper, one teaspoonful of salt, a small quantity of cayenne (not more than would lie on the end of a small knife blade), mix thoroughly together, turn the whole out on to a plate and let it cool; when it is fairly cold make it into little rolls nearly three inches long, and egg and breadcrumb these by brushing them all over with beaten egg and then rolling in breadcrumbs. Fry them in hot lard or clarified fat for two minutes, or until they are a nice golden brown, allow them to drain on a sheet of paper for an instant and serve on a folded napkin with a little fried parsley for garnish.
Crabs in Shells.
Boil a few crabs, pick out the meat and place the coral on one side. Chop up the meat, add to it one onion, ground ginger, lemon juice, mushroom catsup, salt and pepper ; put the mixture into a fryingpan with butter and cook until the butter is absorbed. Pour in a little stock, boil until nearly evaporated, then remove the pan from the fire. Butter five of the crab shells and fill them with the mixture. Grind the coral, mingle it with some breadcrumbs, sprinkle this over the mixture, put a few small lumps of butter on the tops, place the shells in the oven, and bake for a few minutes.
Place the finely chopped meat of three crabs into a saucepan, pour over one wine-glassful of white wine and one of vinegar, and season to taste with salt, pepper, and cayenne pepper. Cook over a moderate fire for about ten minutes, and add two ounces of warmed butter, mixed with one boned anchovy, and stir in the well beaten yolks of two eggs. Sprinkle in sufficient breadcrumbs to thicken properly, turn the whole out on to a dish, and serve with parsley for a garnish.
Crabs, Queen Style.
Pick about a dozen hard-shell boiled crabs into as large pieces as possible ; mix them in a salad bowl, with one-half breakfast cupful of sliced celery or shredded lettuce, one-half pinch of pepper, one pinch of salt, one tablespoonful of olive oil, and one and one-half tablespoonfuls of vinegar. Refill six well cleaned shells with the salad, and on each one lay one tablespoonful of mayonnaise sauce ; and sprinkle over with chopped hard boiled egg, the yolk separated from the white, some crab or lobster coral, and one teaspoonful of chopped parsley, every article to be used separately in order that each color may be distinct. Serve on a dish with a folded napkin, or ornamental dish-paper.
Boil some large hard-shell crabs, after which put them aside to become cold. Then turn them over on the hard shell side and with a sharp knife cut the breast away. Pick the meat off, clean it nicely, being careful not to leave any pieces of shell in it, and season lightly with salt and pepper. Mix with thick remoulade sauce and fill up one of the shells, which has previously been washed clean, with the mixture. The meat of two good-sized crabs so treated will be sufficient to fill the inside of one shell. Cover the meat with mayonnaise and decorate with fillet of anchovy and sliced pickles. Serve on a folded napkin with branches of parsley and quartered lemon.
Take eight live crabs and steam for twenty minutes; pick out the meats, put it in a saucepan with one-half pint of milk or cream and stew for fifteen or twenty minutes. Season with cayenne pepper and salt.
Broiled Soft-Shell Crabs.
Dip some soft-shell crabs into melted butter and season with pepper and salt. Then put them on the fire and broil them until the shells are slightly brown. As soon as they are done serve them hot with melted butter or lemon juice or with a lemon cut into quarters. Slices of hot dry toast may be laid under them
Fried Soft-Shell Crabs.
Have a dish of cracker dust mixed with a little pepper and on the stove a pan half full of smoking hot fat; beat two eggs, roll the crabs in the crumbs and dip them in the eggs, then roll them again in the crumbs and put in the hot fat to fry. Take them out with a skimmer, lay on brown paper to free them from grease and serve them while hot.
Stewed Soft-Shell Crabs with Okras.
Brown in a saucepan with one-half ounce or so of butter a chopped onion, an ounce or more of raw ham cut into dice, half of a green pepper pod, also cut into dice, one-half tablespoonful of salt and one teaspoonful of pepper. Moisten with about one quart of white broth or consomme, add a tablespoonful of uncooked rice, six sliced okras, also a sliced tomato. Allow all these to cook thoroughly for about twenty minutes, and five minutes before serving add the meat of three well-washed, minced, soft-shell crabs.
Fried Oyster Crabs.
Wash and dry about one and one-half pints of oyster crabs, dip them first in flour, and then in cold milk, and finally in cracker dust or well sifted breadcrumbs. Shake them up well in a colander, and fry in hot fat for two or three minutes. Serve in croustades made of short paste, garnish with parsley, and sprinkle a little salt over before serving.
Stewed Oyster Crabs, Poulette Style.
Remove all the meat from a pint and a half of oyster crabs, put it into a saucepan, pouring on a little of their liquor, and add to this one ounce of butter, pepper and salt ; parboil for three or four minutes, add carefully one breakfast cupful of Hollandaise sauce, stew for two or three minutes longer, but do not boil, add the juice of half a lemon and one teaspoonful of finely chopped parsley ; stir gently, and it will then be ready for use.
Line a dish with lettuce leaves. Fill alternately with a layer of shredded lettuce and then shredded crab. Add three small tomatoes and enougn onion to flavor. Mix with Thousand Island Dressing.
Thousand Island Dressing: One cup of Mayonnaise, one tablespoon of catsup, two tablespoons of chili sauce, one hard boiled egg and two sweet pickles, both chopped fine.
One cup of mayonnaise, one cup Heinz Cocktail Sauce, two crabs, one teaspoon of lemon juice, one-half teaspoon of onion juice, one clove of garlic diced fine, one-half teaspoon of Worcestershire Sauce, one-half teaspoon of salt and one teaspoon of sugar. Mix well the mayonnaise and cocktail sauce, then shred the crabs. If crabs are not in season, use two cans of a good brand of canned crab, afterwards adding the rest of the seasoning and serve as a first course.
One cup of salad dressing, one cup of cocktail sauce, one small onion, one Bell pepper and meat of two crabs.