Soft Shell Crabs Recipe

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
Have one large crab picked from the shell, and shred fine, and the
shell well cleansed. Heat one egg well, add one _tea_-cup sweet
cream; butter, size of an egg, melted; one sherry glass of sherry; one
large spoonful of Worcestershire sauce; mace, allspice and cloves to
taste; a good deal of cayenne and a little black pepper and salt. Stir
this all together over the fire till it boils; then pour over the crab
and mix well; fill the shell and sprinkle over the top a thick layer
of fine cracker crumbs and bits of butter. Put in a hot oven till
browned on top. Serve hot.

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