The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Crabs

6 recipes

A species of amphibious crustacean, oblong and wide or broad according to its kind; there is the sea, the fresh water, and the land crab. Generally the tail is bent under the belly, and the head not separated from the body. The body is covered with a hard shell frequently blackish in color; the meat is difficult to digest. The ordinary crabs that are used in New York, either hard or soft shelled are sea crabs.

  1. 1001Hard Shell Crabs Baked on a Dish
  2. 1002Hard Shell Crabs, in Court Bouillon
  3. 1003Hard Shell Crabs, Stuffed, Carolina Style
  4. 1004Hard Shell Crabs, Stuffed with Mushrooms and Deviled
  5. 1005Oyster Crabs Fried a la Newberg or a la Salamander
  6. 1006Soft Shell Crabs, Broiled, Ravigote Butter, Fried, Sauted in Butter
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