1913 - Dishes and Beverages of the Old South

Fried Soft Shell Crabs

DDV CULINARY

Wash always in cold water--hot water spoils the flavor.
Remove all sand, also the sand-bag between the eyes,
the apron, and the spongy growths under the side points.
Rinse well again in cold water, and dry thoroughly with a clean towel.
Season a pint of rich milk well with pepper and salt.
Season the crabs also, lay them in the milk,
rubbing them so that it may impregnate them throughout.
Take out, roll in sifted flour, patting lightly as you roll,
then shaking free of loose flour.
Have deep fat, very hot--it must be deep enough to swim the crabs.
Drop them in gently, fry to a delicate brown, skim out, drain on hot spongy paper,
and serve garnished with fried parsley, and sliced lemon.
Serve with Tartare sauce.