Flake cooked crab meat, mix with salad dressing, and serve. For variety, mix with lemon juice, minced parsley, chives, celery, chopped hard-boiled eggs, capers, olives. - Mrs. A. C. Christy, Glen View, 111.

Variation I

Fry soft-shell crabs, and serve cold on lettuce with salad dressing or tartar sauce. - Mrs. A. C. Christy, Glen View, 111.

Variation II

Combine 1 pt. of crab meat, 2 stalks of celery, cut fine, 1 hard-boiled egg, chopped fine, and 1 tomato, cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in a salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. - Mrs. C. J. Jeffries, Winnetka, 111.

Crab And Celery Salad

Shred 2 heads of lettuce and a bunch of celery and put into a bowl. Mash the hard-boiled yolks of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mustard. Add the yolks and whites of 2 eggs, beaten separately, and thin the mixture with lemon juice and vinegar. Mix thoroughly, seasoning with salt and cayenne. Mix a can of deviled crab meat with the dressing and lay upon the lettuce and celery. Mix thoroughly in serving. - Mrs. C. E. Worjh, Wheeling, 111.

Crab And Tomato Salad

Remove meat from hard-shelled crabs; there should be 1 cup. Add 2/3 cup of celery, cut in small pieces, and 6 small tomatoes, peeled, chilled, and cut in quarters. Moisten with mayonnaise. Serve on lettuce leaves and garnish with mayonnaise, curled celery, and small pieces of tomato. - Mrs. C. J. Canthorn, Wilmette, 111.