Photo: Elle Hughes
Ingredients
- one quart hot salted water to a kettle full of crabs
Directions
1
Put the crabs in a large kettle with about one quart hot salted water to a kettle full of crabs and let them steam twenty minutes. Put a cover over the kettle and on it a weight, in order that the steam may not escape. Then take them out, wipe them clean, and if the backs can be easily removed, they are done ; if not, steam them longer. Then take off the small claws, the backs, and all between the backs and the inner shell, and throw them away. The large claws may be cracked and sent to the table with the rest of the crab when picked.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive