Broiled Crabs

A fragment that depends on the recipe above it in the book — almost certainly cleaned soft-shell crabs — and on equipment few kitchens now own. Both are easily translated.

• "Double broiler" is not a double boilerIt means a hinged wire broiler: two grids that clamp the crabs between them so they can be turned as a unit over the fire. A fish basket or a folding grill basket does the same job; without one, a well-oiled grate and a thin spatula work, though soft shells tear more easily.
• "Prepare as above"The recipe it refers back to is not reproduced here; presumably it covered cleaning soft-shell crabs: lift the pointed top shell flaps and cut away the spongy gills, snip off the face just behind the eyes, and pull off the apron on the underside. Pat dry before the crabs go near the heat.
• Clear, hot coalsClear means the flames have died and the coals are ashed over and glowing: high heat, hot enough that you can hold a hand 4 inches above for only a second or two. A gas grill on high, or an oven broiler with the rack close to the element, is the nearest equivalent.
• Eight to ten minutes is the whole timeThat is four to five minutes a side, turning once. The shell goes from grey-blue to a mottled pink-red and the crab firms up; much longer and the meat dries out.
• Hard-shell crabs will not work hereHard-shell crabs are unlikely to be meant here -- the dish reads as one for shells thin enough to eat whole. Hard-shell blue crabs are conventionally boiled or steamed rather than broiled.
• SpatterSoft shells hold water and pop over live coals. Dry them thoroughly and keep the butter brushing light until the last minute of cooking, or the drips will flare.