Note 153 — INDEX
Reading edition
No. 153. Soft-Shell Crabs to Cook.—These are either fried or broiled whole. To prepare them for cooking, lift the shell at both edges and remove the gray, spongy substance, which can be plainly seen, then pull off the little triangular apron like piece on under side of shell, wash and wipe the crabs dry, dip in milk and roll in flour and fry in hot fat, five minutes ought to suffice; or dip in beaten egg and roll in crumbs, and either fry or broil.