Soft-shell CRABs are shedders, that is, the CRAB has shed his shell and the new one is not yet hard. To clean, insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers, the entrails, etc. Wash and drain well and then roll in flour, dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat. Place in a hot oven for ten minutes to cook. Serve with tartare Sauce.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss