Fried Oyster Crabs

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Wash and drain crabs. Roll in flour and shake in a sieve to remove superfluous flour. Fry in a basket in deep fat, having fat same temperature as for cooked mixtures. Drain and place on a napkin, and garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.