119. NATURE OF CRABS.--Numerous varieties of crabs are obtained along
the seashores of the United States, and most of them measure not more
than 5 or 6 inches across. Shell fish in this form are used for food
both before the shells have hardened, when they are known as
_soft-shelled crabs_, and after the shells have grown hard, when they
are called _hard-shelled crabs_. To be at their best, crabs should be as
heavy as lobsters in proportion to their size. Their flesh should be
firm and stiff and their eyes should be bright. The male crab has a
smaller body and longer claws than the female. In food value, crabs are
quite similar to lobsters.
Tiny _oyster crabs_ are found in the shells of crabs as well as in
oysters. These are considered a great delicacy and are used chiefly for
garnishing, because they are very small and, as a rule, are not found in
large numbers.
120. PRELIMINARY PREPARATION.--Before either soft-shelled or
hard-shelled crabs can be used as food, a certain amount of preparation
is necessary. In the case of hard-shelled crabs, plunge them alive into
hot water, allow them to come to the boiling point, and cook slowly for
1/2 hour. It is a good plan to add 1 tablespoonful of salt for each crab
that is being boiled. While the crabs are cooking, remove the scum that
rises to the top. When they are sufficiently cooked, open the shells and
take out the meat, being careful to remove all the meat from the claws.
Soft-shelled crabs require a somewhat different kind of preparation.
With this variety, lift up the points on each side of the back shell and
remove the spongy substance that is found under them. In addition, take
off the apron, which is the small piece that occurs at the lower part of
the shell and that terminates in points. The crabs are then ready for
frying, which is the method of cooking that is usually applied to
this variety.
121. CRAB-FLAKE COCKTAIL.--Crab meat is used for cocktails in the same
way as oysters, clams, and lobster. In fact, no better appetizer to
serve at the beginning of a meal can be found. To make crab-flake
cocktail, remove the meat from the shells of cooked hard-shelled crabs
in the way just explained, and chill it. Then place it in stemmed
glasses and serve with cocktail sauce.
122. DEVILED CRABS.--Variety in the cooking of hard-shelled crabs can be
secured by deviling them according to the accompanying directions. As
will be observed, this is done in practically the same way that lobster
is deviled.
DEVILED CRABS
(Sufficient to Serve Four)
2 Tb. butter
4 crabs
1 c. cream sauce
1 Tb. onion juice
1/2 tsp. salt
Dash Cayenne pepper
1/8 tsp. pepper
1 egg
Cracker crumbs
Put the butter in a frying pan, add the meat from the four crabs, and
pour into this the cream sauce. Season with the onion juice, salt,
Cayenne pepper, and pepper. Add the well-beaten egg and allow the
mixture to cook until the egg has thickened, being careful not to let it
curd. Fill the back shells of the crabs with this mixture, sprinkle with
cracker crumbs, place in a hot oven, and bake until brown. Serve hot
or cold.
123. FRIED SOFT-SHELLED CRABS.--After soft-shelled crabs are prepared in
the manner explained in Art. 120, they are usually fried in deep fat.
Egg and cracker dust or flour are used to make a coating for the crabs.
FRIED SOFT-SHELLED CRABS
(Sufficient to Serve Four)
4 soft-shelled crabs
1 egg
Cracker dust or flour
Salt and pepper
Prepare the crabs by removing the apron and the spongy substance under
the shell of each crab. Beat the egg slightly. Roll the crabs first in
the egg and then in the cracker dust or the flour. Fry in hot, deep fat
until a golden brown. Remove from the fat, drain, and sprinkle well with
salt and pepper to season. Serve hot or cold.
124. CREAMED CRAB MEAT.--When the meat of hard-shelled crabs is creamed,
it makes a very dainty dish, especially if it is served over toast or in
timbale cases. To give a touch of color and at the same time add a
little flavor, chopped pimiento is generally added.
Boil the desired number of hard-shelled crabs and remove the meat from
the shells. For each cupful of crab meat, prepare 1 cupful of medium
white sauce. Add the crab meat, season well, and, if desired, add some
chopped pimiento. Serve hot over toast or in timbale cases.