Having taken all the meat out of the shells, make a Dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for LOBSTER. You may add to it some hard-boiled yolk of egg, mashed in the oil. Put the mixture into the back shells of the CRABs, and serve it up. Garnish with the small claws laid nicely round.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)