Steamed Clams

Wash the shells until clean and free from grit. Put them in a kettle without water, cover closely and cook until the shells open. Serve hot in the shells, with melted butter. Serve a small glass of the clam water to each person.

Clams In Batter

Cook the same as for steamed clams. Cut off the head (the black tip) and dip in batter; fry in smoking hot fat until brown. (See fritter batter.) The clams may be chopped before adding to the batter if desired.

Clams A La Tourine

Twelve clams chopped fine or one small can of minced clams. Loaf of bread. Remove the bread from the crust and soak in milk until soft. Add one tablespoonful of onion chopped fine. One tablespoon-ful of melted butter. Pepper and salt to taste.

Mix all together. Add clam juice if not moist enough. Bake in shells with buttered crumbs on top.

Scallops

Wash quickly, dry between cloths, dip in cracker crumbs that have been seasoned with salt and pepper, then in slightly beaten egg that has two tablespoon-fuls of water added to it, and in the crumbs again. Place them in a frying basket, immerse it in smoking hot fat for one minute. Drain on brown paper. Serve with tartare sauce.

Crabs

Crabs are at their best during the months of May, June, July and August. Crabs, like lobsters, shed their shell once a year. When the shell is forming they are soft shell crabs.

Soft Shell Crabs

Soft Shell Crabs should be used only when fresh. Remove the sand bag, gills and intestines. Wash and wipe dry. Roll in cracker crumbs, egg, and crumbs again, immerse in smoking hot lard for two minutes or roll in flour and saute in hot butter on both sides. Serve with tartare sauce.

Boiled Crabs

Plunge them head first in hot water (not boiling), then add one tablespoonful of salt; boil for twenty minutes. When cold remove the outside shell and take out the meat carefully.

Deviled Crabs

Mince the meat fine and mix with half the amount of white sauce; season with salt, paprica or a little cayenne, teaspoonful chopped parsley, tea-spoonful lemon juice, yolk of hard-boiled egg. Replace in the shell, cover with buttered crumbs and brown in a hot oven.

Crab Flakes In Tartar Sauce

Mix the crab flakes with tartar sauce. Serve ice cold in small glasses or in double glasses surrounded by ice as a first course at luncheon or dinner. Serve with it hot toasted crackers.

Deviled Crabs Or Lobster, New Orleans

Pick the fish apart in fine pieces. Make a soft paste of fine fresh bread crumbs and thin cream. Add the fish, salt and pepper, bake until brown in shells with finely powdered buttered crumbs on top.

Fried Frog Legs

After being skinned, dip in cracker crumbs seasoned with salt and pepper; then in egg and the crumbs again. Put in a frying basket, immerse in smoking-hot fat for one minute. Drain. Serve with a cream or mushroom sauce or a drawn butter sauce.