Dinner
Broiled soft-shell crabs
Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash with butter, sprinkle with salt and cayenne pepper, lay within a reversible wire broiler, and cook over clear coals ten minutes, turning twice to broil both sides.
- Serve upon thin slices of buttered toast.
Historical transcription
Source method
- 1
Lift the projecting “wings” of the upper shell, and cut or pull off the “feathers” you will find under them. Next trim off the tail, or flap, or “apron,” a round piece of softer shell on the under side of the upper.
- 2
Wash quickly and cook without delay lest they die on your hands.
- 3
Wash with butter, sprinkle with salt and cayenne pepper, lay within a reversible wire broiler, and cook over clear coals ten minutes, turning twice to broil both sides.
- 4
Serve upon thin slices of buttered toast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.