To Fry. Soft-shelled Crabs
Use them only when very fresh, as the shells harden after twenty-four hours. Cut the ends of the small legs off; take off the gills and tucks; wash and drain well upon a cloth. A few minutes before serving dip them one after another in 2 eggs beaten as for an omelet; then in crumbs of rolled cracker made very fine and fry them in very hot lard; not too many at a time. Serve hot, with a garnish of parsley and pieces of lemon.