Boiled Crabs

1 doz. crabs.

1 cup coarse salt.

6 pods red pepper.

4 bay leaves. 2 sliced lemons. 1 1/2 gals, water.

Boil water with bay leaves, salt, pepper and lemons. While boiling put in crabs. Drain water from crabs as soon as cooked. Put aside to cool, serve on platter covered with cracked ice.

Crab Chops

3 cups of cooked crab meat. 1/2 teaspoon minced parsley. 1/4 teaspoon grated onion. ' 1 pt. cream.

1 tablespoon butter. 1 tablespoon corn starch. 1 teaspoon salt. 8 drops Tobasco.

Boil cream, stir into it onion, parsley, corn starch, butter, salt and pepper; when thick stir the crabs into it; put this on ice to get cold, mould in shape of chops, dip in eggs and bread crumbs and fry. Put a small piece of bone or stick in the end. Wrap a papper frill around bone or stick.

Cream Of Crabs

1 qt. crabmeat picked from boiled crabs. 1/2 cup browned bread crumbs.

2 tablespoons butter. 1/2 teaspoon minced parsley. 1 teaspoon salt. 1/2 teaspoon cayenne pepper.

1 wine glass sherry.

1 pt. milk.

1 cup cream.

1 tablespoon flour.

Make a sauce by boiling milk, cream, butter, flour, parsley, salt and pepper; add crabs and wine. Put in shells, cover with bread crumbs and bits of butter. Bake about 10 minutes.

Fried Crabs

1 doz. hard shell crabs.

2 cups meal.

1 teaspoon salt.

1/2 teaspoon cayenne pepper

Scald and clean crabs, by removing top shell and claws, dip them in meal with salt and pepper, and fry in hot lard.

Crabs With Rice

2 1/2 cups picked boiled crabs. 1 teaspoon minced parsley. 1/4 teaspoon grated onion. 1/4 teaspoon cayenne pepper 1 teaspoon Chili pepper.

1 teaspoon salt. 1/2 pt. tomatoes.

2 tablespoons butter.

3 cups boiled rice.

Into the tomatoes put pepper, salt, onion, parsley and butter; cook about 15 minutes, then stir in rice and crabs, then cook about 15 minutes longer.

Stewed Hard Shell Crabs

1 doz. crabs. 1 qt. tomatoes. 1 pod garlic.

1 pt. water.

2 bay leaves. 1/2 teaspoon minced parsley.

1 pod red pepper. 1/2 teaspoon minced onion.

2 tablespoons butter. 2 tablespoons browned flour. 1 tablespoon coloring pepper.

Scald and clean crabs, by removing top shell and claws; pick meat from claws and fry with bodies of crabs in hot butter, with onion and garlic; then add flour, coloring pepper, water, bay leaves, parsley and tomatoes. Let this simmer about 1 1/2 hours.

Stuffed Crabs

1 1/2 doz. boiled crabs. 1 cup bread. 1/2 cup milk.

1 cup cream.

2 tablespoons butter.

1/4 teaspoon grated onion. 1/2 pod red pepper.

1 teaspoon salt.

1/2 teaspoon chopped parsley.

2 hard boiled eggs.

Pick crabs, mix with bread, salt, pepper and hard boiled eggs (minced). Boil cream and milk with onion, butter and parsley, then pour over crabs. Put in shells. Put bread crumbs and bits of butter on top of crabs and bake about 10 minutes.

Broiled Soft Shell Crabs

8 soft shell crabs. 1/2 cup butter. 1/2 teaspoon salt. 1/2 lemon, sliced fine.

8 thin slices buttered toast. 1 teaspoon minced parsley. 1 1/2 tablespoon olive oil. 1/4 teaspoon cayenne pepper.

Prepare crabs by removing the sand bags from between the eyes and the dead fingers from under each end of the thin shell.

Mop crabs with oil, salt and pepper; have the broiler hot before putting the crabs on, cook about 10 minutes. Serve on toast with drawn butter mixed with parsley and lemon.

Court-Boullion Of Soft Shell Crabs

2 doz. soft shell crabs. 1/2 cup olive oil. 1 sprig thyme.

1 teaspoon minced parsley. 1/2 pt. claret wine. 8 thin slices buttered toast.

2 eggs. 6 cloves. 1 tablespoon Worcestershire

1/2 cup minced onion. 1 qt. tomatoes.

1 pt. stock.

2 tablespoons butter.

2 tablespoons browned flour. 1 pod finely minced garlic. 1 pod minced red pepper.

3 bay leaves.

Prepare crabs by removing the sand bag from between the eyes, and the dead fingers from under each end of the thin shell.

Heat the butter and oil and add garlic, onion, thyme, bay leaves, flour, pepper, salt, tomatoes, stock and cloves. Cook about 3/4 hour, and then put in the crabs and whipped eggs. Cook 1/2 hour longer and add Worcestershire and wine. Serve on toast.

Fried Soft Shell Crabs

1 doz. crabs.

1 cup meal.

1/2 teaspoon cayenne pepper.

1 teaspoon salt. 1 bunch parsley.

Clean crabs by removing dead claws from under each end of the shell, also the sand bag between the eyes. Wash and dry in a cloth. Dip in meal mixed with salt and pepper. Fry in plenty of boiling hot lard. Garnish with a fried bunch of parsley.