Deviled Crabs

1 cup crab meat.

1 teaspoon chopped chives.

1 teaspoon mustard.

2 egg yolks salt, pepper.

2 tablespoons butter.

2 tablespoons flour.

¾ cup stock or milk.

1 teaspoon Worcestershire Sauce.

Buttered bread crumbs.

Melt butter, add flour, mustard, salt and pepper; when blended, add stock; cook five minutes; add egg yolks, crab meat and chives. Arrange in crab shells or in ramekin dishes. Cover with Worcestershire Sauce and bread crumbs. Bake until crumbs are brown.

Crabs In Red Peppers

8 red peppers 1 pint crab meat 4 tablespoons butter 4 tablespoons flour.

1 tablespoon onion salt, pepper, paprika mustard, cayenne, nutmeg 1 cup cream.

Parboil red peppers. Make a White Sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.

Fried Soft-Shell Crabs

Prepare crabs by removing sand bags. Raise apron; cut from crab; remove spongy substance surrounding apron. Wipe; season with salt and pepper; dip in crumbs, egg and crumbs; fry in hot fat about three minutes. Serve immediately with Tartare Sauce.