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Boiled Hard-shell Crabs

Crabs must be alive when cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Hard-shell Crabs

Ingredients

Directions

  1. Bring a large pot of water to a boil.

  2. Add 1 to 2 cups of coarse sea salt to the boiling water.

  3. Using kitchen tongs, drop the crabs into the water head first.

  4. Boil rapidly for about 10 minutes, until the shells are bright red.

  5. Do not overcook, or the crabs will become watery.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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