Fried Soft-Shell Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The greatest care must be taken in preparing and cleaning the Crab. Wash carefully, removing all sand, but do not scale or blanch them, as this destroys the fine flavor completely. Remove the spong...
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Ingredients
- A Dozen Soft-Shell Crabs
- A Pint of Milk
- Sifted Flour
- Salt, Pepper and Cayenne to Taste
- Parsley and Sliced Lemon to Garnish
- A Sauce a la Tartare
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