Oyster Crabs Fried a la Newberg or a la Salamander

Oyster crabs are generally found in great quantities the Virginia oysters.

Fried.—Drain and dip the crabs in milk, roll them in cracker-dust, and toss them in a coarse sieve to remove the surplus cracker, then fry them in very hot, fresh lard. Butter some channeled oval tartlet molds three and seven-eighths inches by two and three-eighths inches wide, line them with a very thin puff paste made from parings, and fill up the insides with fine sheets of buttered paper and rice; cook them in a hot oven, empty them well of the paper and rice, and finish by filling them with as many of the fried crabs as they will hold, dress them on folded napkins and serve them while still very hot. The scarcity of these crabs bring their price as high as two dollars and a half a pound.

Oyster Crabs a la Newberg.—Put some oyster crabs in a sautoire with a little butter, salt, and red pepper; toss them well and moisten with a little cream; remove from the fire at the first boil, thicken with raw egg-yolks diluted in cream, pour over a little good Madeira wine and serve.

A la Salamander.—Wash some medium sized prettily shaped deep oyster shells; set them on a very straight baking sheet. Drain very fresh oyster crabs, season them with salt, black and red pepper, and fill the shells full of these; strew over bread-crumbs, and grated parmesan cheese, besprinkle with butter, and brown in a quick oven, serve the shells as soon as they are done. (These crabs should be put in the shells without any sauce.)