Photo by stu_spivackFROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
(NOT RECOMMENDED!) Use six good-sized, live, soft-shelled crabs; cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in bread-crumbs of pulverized crackers, dusting them very lightly. Fry in very hot fat (PLEASE WEAR PROTECTIVE GLOVES AND SO ON, WATCH FOR SPLASHING AND BE VERY CAREFUL - DO NOT LEAVE UNATTENDED!) for five minutes, drain, season with one pinch of salt, and serve on a hot dish.
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