These crabs must be cooked directly, as they will not keep till next day.
Remove the spongy substance from each side of the crab, and also the little sand-bag.. Put some lard into a pan, and when it is boiling, hot, fry the crabs in it. After you take them out, throw in a handful of parsley, and let it crisp; but withdraw it before it loses its colour. Strew it over the crabs when you dish them.