Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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 Cold Crabs (1851)
 Devilled Crabs (1896)
 Fricassee of Crabs (1885)
 Fried Oyster Crabs (1896)
 Hot Crabs (1851)
 Soft Crabs (1851)
 Soft Shell Crabs (1896)

Clam Recipes

Lobster Recipes

Oyster Recipes

Scallop Recipes

Shrimp Recipes



(Directions for Cookery, 1851)

Having taken all the meat out of the shells, make a dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster.  You may add to it some hard-boiled yolk of egg, mashed in the oil.

Put the mixture into the back-shells of the crabs, and serve it up.

Garnish with the small claws laid nicely round.


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