Reference > Farmer's Cookbook > ENTRÉES > Fried Oyster Crabs
  Devilled Scallops Bouchées of Oyster Crabs  
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Fried Oyster Crabs

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Devilled Scallops Bouchées of Oyster Crabs  
 
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