Wash the crabs, being careful to pick off all the seaweed, and pull out the lungs; wipe dry. Lay them on a double broiler, salt over and baste with butter, broil them on a slow fire, and when done, dress on a hot dish and cover with ravigote butter (No. 583).

Fried

Wash the crabs, remove the lungs from both sides and dip into milk, then roll in flour and fry in plenty of very hot frying fat. When of a fine color, drain and dress on a folded napkin, and on top arrange a bunch of fried parsley.

Sauted In Butter

After the crabs have been well washed, remove the lungs from each side, roll them in flour, and saute them in very hot purified butter (No. 16); when done and of a fine color, dress and to the butter in which they were cooked, add some lemon juice; strain this butter through a strainer over the crabs, and strew chopped parsley on them.