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.