Stewed Crabs

• A Dozen, Large Live Crabs
• A Tablespoonful of Butter, or Lard
• A Stalk of

Boil a dozen fine large Crabs about five minutes in order to kill them. When sufficiently cooled, cut off the claws and crack, separating the joints. Remove the “apron” or tablier of the Crab and the “dead man’s fingers, ” and take off the spongy substance. These are the portions that are unedible. Remove the shell, cut the body of the Crab into four parts, cutting down the center and ac