I‘ve only eaten crab at restaurants, but I sure love it.  I have bought imitation crab meat to use in salads and eaten it in restaurant buffets. It does has a crab taste and is less expensive, but it lacks some of the nutritional benefits that real crab has.  About imitation crab.

INFORMATION BELOW FROM 1800s COOKBOOKS

CRABS
Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are then light and stringy. Soft-shell crabs are best in July and August.

SOFT-SHELL CRABS
As the crab grows, a new, soft shell forms, and the old, hard one is shed. Thus comes the soft-shelled crab. In this transition state, they are considered delicacies. In about three days the shell begins to harden again. Do not keep the crabs overnight, as the shells harden in twenty-four hours.

TO SELECT CRABS
Select the thickest and heaviest crabs, which are generally considered the best, though the medium-sized are the most delicate. If light, they are watery. When perfectly fresh, the shell should be a bright red, and the joints of the legs stiff. The eyes look dead and loose when stale. The female crab is generally preferred as the color is much brighter, the claws are shorter, and the apron in front is much broader.

TO CLEAN CRABS
Break off the claws and save the two large ones. Lift the shell at both sides and remove the spongy substance found on the back. Then pull off the “apron,” which will be found on the under side, and to which is attached a substance like that removed from the back. Break the shell apart and remove the spongy fingers, sandbag, entrails, and eggs, if any. Wash well. Split with a silver knife and use an oyster fork to pick out the meat.

CRABS BAKED IN SHELLS
Chop fine two cups of crab meat. Season with salt, red pepper, grated onion, mushroom catsup, lemon-juice, and a pinch of ginger. Heat with a tablespoon of butter and half a cup of stock until the liquid is nearly absorbed. Butter the empty shells, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.

SCALLOPED CRABS
Put the crabs into a kettle of boiling water and throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done and pick out all the meat, being careful not to break the shell. To a pint of meat, put a little salt and pepper, taste, and if not enough, add more a little at a time, till suited. Grate in a very little nutmeg and add one spoon of cracker or bread crumbs, two eggs well-beaten, and two tablespoons of butter. Stir all well together, wash the shells clean, and fill each shell full of the mixture. Sprinkle crumbs over the top and moisten with the liquor.* Set in the oven till of a nice brown; a few minutes will do it. Send to table hot, arranged on large dishes. They are eaten at breakfast or supper.

*liquor/pot liquor – the nutritious leftover water of boiled meat; pot liquor usually refers to leftover water from boiled greens.

CRAB SALAD
Boil three dozen hard-shell crabs for twenty-five minutes. Let them cool, then remove the top shell and tail, quarter the remainder, and pick out the meat carefully with a nut-picker or kitchen fork. The large claws should not be forgotten, for they contain a dainty morsel, and the fat that adheres to the top shell should also not be overlooked. Cut up an amount of celery equal in bulk to the crab meat. Mix both together with a few spoons of plain salad dressing, then put it in a salad-bowl. Mask it with a mayonnaise, garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc.

CURRIED CRAB
Put into a saucepan one-fourth pound butter with a little flour. Cook together and stir till cool, then add a gill* of cream, a little cayenne pepper, salt, and a dessertspoon* of East India Curry Powder. Mix well together, and add one pound boiled crab meat, chopped fine. Stir well together—make very hot and serve. The addition of a glass of white wine adds to the flavor of this curry.

*gill/jill – a liquid measurement; four ounces in the U.S. and five ounces in the U.K.
*dessertspoon – two teaspoons.

FRIED CRAB MEAT
Pick the meat from cooked crabs and mince fine two ounces of bacon. Place the bacon, one and one-half cups of crab meat, and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted butter over the prepared crab meat.

CRAB CROQUETTES
Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly with bread or cracker crumbs. Add two or three well-beaten eggs to bind the mixture. Form the croquettes, egg and bread crumb them, and fry them delicately in boiling lard. It is better to use a wire frying basket for croquettes of all kinds.

DEVILED CRABS
Pick the meat from one large crab and chop a little. Melt one tablespoon butter, add one tablespoon flour, and cook thoroughly. Add one cup of cream and cook until thick, stirring constantly. Season with salt, red pepper, and grated onion. Add two cups of crab meat and two eggs well-beaten. Heat until it begins to thicken, then cool. Fill the crab-shells with the mixture, brush with beaten egg, cover with crumbs, dot with butter, and brown in the oven.

CRAB A LA CREOLE
Melt one tablespoonful of butter, add a clove of garlic, a sweet pepper, a small onion chopped fine, one cup of tomatoes, and salt and pepper to season. Cook for ten minutes, add one cup of cooked crab meat, reheat, and serve on toast.

CRAB FARCI WITH TOMATO SAUCE
Mix one cup of cooked crab meat with half the quantity of bread-crumbs. Moisten with well-seasoned beef stock, season with salt, pepper, mustard, and melted butter. Add one-half cup or more of stewed and strained tomato, to which a little chopped garlic and onion have been added. Fill the crab shells, cover with crumbs, dot with butter, and brown in the oven.

CRABS À LA ST. LAURENCE
To one and one-half cups of minced cooked crab meat, add one cup white stock, one tablespoon sherry, one tablespoon grated cheese, and salt and pepper to season. Cook for ten minutes, pour over buttered toast, and sprinkle thickly with grated cheese. Put into a very hot oven until the cheese melts, and serve at once.

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