—149—
ter is dripped on and the lobster baked in it for 10 to 15 minutes.
A mayonnaise dressing and chopped pickles are nice with it.
Remarks: It is best to bake the lobster in a gas oven.
No. 53—BOILED CRAWFISH OR CRABS.
Quantity for 6 Persons.
- 24 crabs
- Sufficient water
- 2 tbsps. of caraway
- Salt
- 1 large onion, sliced
The Gravy.
- ⅛ lb. of butter
- 2 tbsps. of chopped parsley
Preparation: The crabs are cleaned like the lobster. See No. 48. The water with caraway seeds, salt and sliced onion is boiled and the crabs put in one by one. The water must boil constantly, so that the crabs are killed instantly. Boil 3 minutes, then set aside to simmer ¾ to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, take hot butter mixed with minced parsley.
No. 54—CRAB CUTLETS WITH VEGETABLES.
Quantity for 6 Persons.
- 36 crabs
- 1 oz. of butter
- 2 yolks of eggs
- 1 egg
- Salt, pepper
- 1 tsp. of lemon juice
- 1 cupful of roll crumbs
- ½ lb. of butter for frying
Preparation: The crabs are prepared and cooked as given under No. 53. The meat picked out, 18 claws or legs laid aside. The meat is coarsely minced, then mixed well with creamed butter, 2 yolks of eggs, lemon juice, salt and pepper and small croquettes made from this mixture. Dip in beaten egg and roll crumbs. Heat the butter and fry these croquettes in it on both sides to a nice color. Into each put a claw or leg. Arrange the croquettes around asparagus or peas.
Remarks: A good crab dressing may be prepared from the meat of crabs.
