This section of the book is from the "Household Companion: The Model CookBook" book
Extract the meat from boiled crabs and mince it finely. Season well with mustard, cayenne, salt, and some sharp sauce. Toss and stir till well mixed, and cook in a covered saucepan, with just enough water to keep the meat from burning. For dressing, use pulverized cracker, moistened with a tablespoonful of cream, and with vinegar until thin. After the water has come to a boil stir this in. Next stir in a tablespoonful of butter, boil again, and take from the fire. Serve in the shell of the crab, if desired.