100. Crab And Okra

Have ready a pint of crab meat in as large pieces as possible. Fry a large sliced onion in a tablespoon of butter; add a slice of ham cut up, a chopped pepper (without seeds) and half a can of tomatoes. Cover with a quart of boiling water and cook quickly for half an hour; then add a pound of young okra (stems and tips removed) cut in inch lengths. Add the crab and boil until the okra is tender. Thicken with flour and butter, braided together, and serve in a rice ring (No. 227).

101. Crab Omelette A La Manchu - Chinese

Shred an eighth of a pound of dried Chinese mushrooms, half a can of bamboo shoots, a few water chestnuts, and place in a saucepan. Cover with water and boil until nearly all of the liquid is gone. Beat eight eggs light and mix with a can of crab meat, which has been picked over, and the other ingredients. Heat a very little oil in a spider and drop spoonsful of the mixture in to fry like pancakes, turning when brown on one side. All of the ingredients can be found in any Chinese grocery.

102. Crab Souffle

Add the yolks of three eggs, well beaten, to a pint of hot cream sauce (No. 123). Season with a teaspoon of Worcestershire sauce and a pinch of cayenne, and stir in a cupful of grated dairy cheese. Add two cups of shredded crab; then fold in the whites of the eggs beaten stiff. Turn into a pudding dish and bake in a quick oven.