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Classic Seafood Recipes & Fish Recipes

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

 

FRIED OYSTER CRABS

(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.
 

 

 

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