Crab Chops

From Mrs. J. H. Barnard

Shred 1 crab, add a thick cream sauce. Roll in bread crumbs and white of egg, and fry in deep hot fat. When cooked put a claw in each chop.

Crab Creole

From Mrs. E. Carlson

One crab, 1 good-sized onion, 1/2 can tomatoes, 1 chili pepper or pinch of cayenne, butter size of a walnut, 2 tablespoonfuls of water, 1/2 cup of cream, salt and pepper, 1 tablespoonful of corn-starch. Shred crab not too fine; cut up onion and chili pepper, and put in pan with 2 tablespoonfuls of water; boil briskly for 15 minutes, then add tomatoes. Boil 10 minutes or until soft. Strain, put back on fire; add butter, pepper and salt, and thicken with the corn-starch. Add crab and cream. When all is hot, serve with toast.

N. B. - Quantity sufficient for 4 persons.

Crab A La Creole

From Mrs. H. L. Dodge

For 2 crabs put into a saucepan a large piece of butter, 4 young onions sliced fine, 2 green peppers sliced fine, 1 large tomato sliced, season with salt, pepper and a little cayenne. Stir gently for 10 minutes; then dredge in a little flour and add a cup of cream. Have the 2 crabs picked fine, and when almost ready to serve put them in the saucepan and cook for 5 minutes. Serve hot on toast.

Dressed Crab

From Mrs. C. F. Aked

Take a freshly cooked crab, remove the large claws, crack them and take out the meat with a fork, also take out the inside of the crab and put it all in a basin, season with a teaspoonful of mixed mustard, a tea-spoonful of French mustard, a tablespoonful of salad oil, and a dessertspoonful of white tarragon vinegar, a dessertspoonful of anchovy essence, and a dust of coralline pepper, a pinch of salt, a tablespoonful of whipped cream; stir together and then fill up the body of shell with the mixture, arrange the small claws round. Dish up on a paper or napkin and garnish with raw parsley. Serve for luncheon or second course.

Deviled Crab

From Miss Frances Jones

Boil crab; take out meat; put it into saucepan with cream or milk; 2 eggs boiled and chopped; pepper and salt to taste, a dash of cayenne. Let it come to a boil; put back into shell; cover with bread-crumbs and put in oven and bake.

Deviled Crab

From Miss Frances Jones

Shred the crab into a pan; yolk of egg, 3 tablespoon-fuls of cracker-crumbs, 5 of melted butter; salt and pepper; (cook green peppers in it if obtainable, then pick out); milk sufficient to make moist. Cook ingredients well, stirring often; take out and cover with cracker-crumbs and butter; put in oven and bake.