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Simple Crabs Cooking Recipe

Below is the quick and easy cooking recipe for Crabs.

The heaviest are best, and those of a middling size the sweetest. If light they are watery: when in perfection the joints of the legs are stiff, and the body has a very agreeable smell. The eyes look dead and loose when stale. The female crab is generally preferred: the colour is much brighter, the claws are shorter, and the apron in front is much broader. To dress a hot crab, pick out the meat, and clear the shell from the head. Put the meat into the shell again, with a little nutmeg, salt, pepper, a bit of butter, crumbs of bread, and three spoonfuls of vinegar. Then set the crab before the fire, or brown the meat with a salamander. It should be serve the Crabsd on a dry toast.—To dress a cold crab, empty the shell, mix the flesh with a small quantity of oil, vinegar, salt, white pepper and cayenne. Return the mixture, and serve the Crabs it up in the shell.


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