These are found near the coast of the Southern and Middle States, and are considered such a luxury in Maryland that special means are taken for their propagation. They are usually quite expensive in Eastern markets.

Crabs, like lobsters, shed their shell annually. When the new shell is forming, they are called soft shell crabs, and are highly esteemed by epicures.

Soft Shell Grabs

Use them only when freshly caught, as the shells harden after twenty-four hours. Pull off the sand bags, and the shaggy substance from the side; then wash, and wipe dry; sprinkle with salt and pepper; roll in crumbs, then in egg, again in crumbs; and fry in smoking hot lard.

Boiled Grabs

These should be heavy, of medium size, and with stiff joints. Plunge them head first into boiling water, and cook fifteen minutes; then remove the outside shells and the shaggy substance, rinse in hot water, and arrange on a platter. They are eaten from the shell.

Scalloped Grabs

Pick the meat from the shells, mince it, and mix with a cream sauce; season with salt and pepper, put the mixture in the crab shell or in scallop shells, cover with buttered cracker crumbs, and bake till brown.

Devilled Grabs

Prepare as for scalloped crabs, adding mustard, cayenne pepper, and lemon juice to the seasoning.

Crab Salad

Mix the meat with a Mayonnaise dress-ing, pack in the crab shells, and garnish with sliced lemon and cresses.