Crabs (Hot)

One good-sized crab, pepper, salt, bread crumbs, milk, cream, or oiled butter, parsley.

For this, 1 good-sized crab or 3 or 4 small ones may be used. The meat must be picked from the claws and the soft inside from the body; season with pepper and salt, add a small quantity of bread crumbs, and moisten with milk, or, better still, a few spoonfuls of cream or oiled butter. When well mixed, put it into the large shell, strewing fresh bread crumbs over the top, and sprinkling some oiled butter over these; let it remain in the oven just long enough to get hot through and to be a nice golden-brown color. It should be served very hot on a napkin garnished with parsley.

Crabs (Boiled)

Crabs, salt water, sweet oil.

Boil them in salt and water 20 minutes; take them out, break off the claws, wipe the crabs, throw away the small claws, and crack the large ones and send to table. Rub a little sweet oil on the shells.