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



(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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