515. Dressed Crab

The white part of the crab forms a wall within the dish, the yellow part of the crab is mixed with vinegar, mustard, etc, So as to form a pool within.

516. Dressed Crab

Get a large crab, take off the claws, then pull off the body from the shell, the white meat keep by itself, and the soft yellow meat by itself, wash and trim the large back shell, then on one side put all the white meat, and on the other side put the soft meat, dividing the two with slices of cucumber or radishes. Crack the big bones or claws, and lay them underneath the crab to stand upon. Dish it up on & napkin.

Scoop the meat from the shell, mix the meat into a paste with a little vinegar, bread crumbs, grated nutmeg, and a little butter, or sweet oil; return it into the shell, and serve. To serve this hot, it should be heated before the fire, and served up with dry toast out into large squares or dice,

518. Baked Crab

Remove the meat from the shell, mix it with bread crumbs, about one fourth will be sufficient; add white pepper, salt, a little cayenne, grated nutmeg, and half a dozen small lumps of butter, each about the size of a nut; this last ingredient should be added to the fish after it has been returned to the shell. Squeeze lemon juice over it; lay a thick coat of bread crumbs over all, and bake.