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Crabs (To twelve good heavy crabs)

To twelve good heavy crabs allow half a pint of cream, two tablespoonfuls of flour, the yolks of five hardboiled eggs, a teaspoonful of salt, a tablespoonful of butter, the same of chopped parsley, a teaspoonful of onion juice, and a dash of cayenne. After the crabs have been boiled, open the shells and carefully pick out the meat. The back or upper shell should then be scrubbed clean and dried for stuffing. The sponge fingers should be rejected, also the stomach, and the little twisted intestines found in the center. Put the cream over the fire, rub the butter and flour together, add them to the cream, and stir until smooth and thick. Take the mixture from the fire, and add the hardboiled yolks that have been mashed fine; add all the seasoning to the crab meat, mix carefully with the creamy sauce and fill into the shells, smoothing the edge to the shell so that one can scarcely see the meeting. Cover with egg and bread crumbs. Put them in a frying-basket and plunge into a kettle of smoking hot fat.