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To Fry Soft-shelled Crabs

(Entrees.) - (The Cookery Blue Book)







Use them only when very fresh, as the shells harden after twenty-four

hours. Cut the ends of the small legs off; take off the gills and tucks;

wash and drain well upon a cloth. A few minutes before serving dip them

one after another in 2 eggs beaten as for an omelet; then in crumbs of

rolled cracker made very fine and fry them in very hot lard; not too

many at a time. Serve hot, with a garnish of parsley and pieces of

lemon.











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