Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp



(Boston Cooking-School Cook Book, 1896)

Wash and drain crabs.

Roll in flour and shake in a sieve to remove superfluous flour.

Fry in a basket in deep fat, having fat same temperature as for cooked mixtures.

Drain and place on a napkin, and garnish with parsley and slices of lemon.

Serve with Sauce Tyrolienne.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.