Miss Corson's practical American cookery and household management

Dress the crabs as directed in the recipe for soft-shell crabs fried. After drying them on a towel, dip them into melted butter seasoned with pepper and salt, instead of breading them. Put them between the bars of a buttered double wire broiler, and broil them until the shells are bright red and slightly browned. As soon as they are done, serve them hot with melted butter and lemon-juice, or with a lemon cut in quarters. Slices of hot dry toast may be served under the broiled crabs. CRABS SCALLOPED. Boil six ordinary hard crabs until the shells are red, or use an equivalent quantity of crab-meat from large crabs, about a pint of the meat being required ; after the crabs are boiled, remove the meat from the shells carefully, rejecting the stomach which lies just back of the eyes, the intestine which is coiled up in the middle of the body, and the soft fins which lie under the legs, and saving the green fat and the curd which lies next the shell. Boil two eggs hard, remove the shells, and chop them fine ; grate the rind and strain the juice of a lemon. Put one tablespoonful each of butter and flour in a saucepan over the fire, and stir them until they bubble ; then gradually stir in a pint of milk, and let the sauce thus made boil for a moment ; season it with a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and a dust of cayenne ; add the crab-meat, chopped eggs, and lemon. Let these ingredients all heat together, and then put the mixture into scallop-shells, or a dish which can be sent to the table. Dust cracker-crumbs over the tops, brown the scalloped crab in a hot oven, and serve it at once. DEVILLED CRABS. Boil the, crabs, and remove the meat from the shells as directed in the recipe for scalloped crabs ; add to the meat an equal quantity of bread or cracker crumbs, half a cupful each of Worcestershire sauce and mixed mustard, a level teaspoonful of salt, a saltspoonful of pepper and half that quantity of cayenne, two tablespoonfuls of melted butter, and just enough milk to moisten these ingredients so that they can be mixed thoroughly. Fill the crab-shells with this mixture, dust them with cracker-crumbs, arrange them in a dripping-pan, put a small piece of butter on each, and quickly brown them in a very hot oven. Serve them hot or cold. The seasoning of devilled crabs should always be high. KROMESKEYS OF CRAB. Boil three or four large crabs, and remove the meat from the shells as directed for scalloped hard crabs. Make a fritter-batter as follows, and put a frying-kettle half full of fat over the fire to heat : For the batter, mix together a cupful of flour, a saltspoonful of salt, a dust of cayenne, the yolk of a raw egg, a tablespoonful of salad-oil, and enough cold water to form a thick batter. Just before using it, beat, the white of the egg to a stiff froth, and stir it lightly into the Ktomesheys of Crab.