Oyster Crabs à la Hollandaise

Ingredients

• 1 pint Oyster crabs
• 1 quart Water
• 2 tablespoonfuls Butter
• 1 dash Paprika
• 1/2 teaspoonful Salt
• 3/4 cup Hollandaise sauce
• 1 tablespoonful Lemon juice
• 1 teaspoonful Chopped parsley
• 1/4 cup Vinegar
• 1 grating Nutmeg
• 4 yolks Eggs
• 2 tablespoonfuls Butter

Instructions

1. 1Pour a quart of water over a pint of oyster crabs. Wash the crabs thoroughly.
2. 2Skim the oyster crabs from the water and place them in a blazer (or saucepan). Add 2 tablespoonfuls of butter, a dash of paprika, and a scant half-teaspoonful of salt. Cook for 3-4 minutes without boiling.
3. 3In a heatproof bowl set over simmering water (or a double boiler), combine 1/4 cup of vinegar, 2 tablespoonfuls of butter, a grating of nutmeg, and a dash of paprika. Heat until warm. In a separate bowl, whisk together the yolks of 4 eggs. Gradually whisk the warm vinegar mixture into the egg yolks. Return the mixture to the heat and stir constantly until it thickens. Add 2 more tablespoonfuls of butter in bits, whisking until incorporated.
4. 4Set the blazer (or saucepan) with the oyster crabs over hot water. Add 3/4 cup of hollandaise sauce (hot or cold). Stir until heated through. Stir in 1 tablespoonful of lemon juice and 1 teaspoonful of chopped parsley. Serve immediately on toast, in Swedish timbale cases, or in patty cases.