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Fried Oyster Crabs

Place crabs in sieve and hold under a cold water faucet. Drain, roll in flour and fry in deep fat using a frying basket. Drain on paper and serve on a napkin laid on a platter garnished with four lemon baskets holding sauce tartare, two baskets being at the end of the latter and two on the sides. OYSTER CRABS IN BOUCHÉE CASES-Wash crabs by placing under running cold water, drain, roll in flour, dip in milk and then in fine bread crumbs. Fry in deep fat and drain on paper. Fill pastry or paper cases with the fried oyster crabs and serve very hot.