Broiled Soft-Shell Crabs

Clean a number of soft-shelled crabs, dip them in melted butter and season with pepper and salt. Put them on a gridiron and broil until the shells are slightly brown. When done, serve with melted butter. Garnish the plate with lemons, cut into quarters. - Mrs. C. J. Jeffries, Winnetka, 111.

Hard-Shell Crabs In Coquilles

Pick out the flesh of boiled crabs, mix with Bechamel sauce, and fill the empty top shells with the mixture; sprinkle with bread crumbs, and small pieces of butter on the top. Put to brown in the oven, and serve. - Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111.

Crab Croquettes

Chop 1 pt. of fresh crab meat very fine, add 1/2 pt. of bread crumbs, season with salt and pepper, and mix thoroughly. roll 1 doz. fresh oysters into this, dip them in light egg-batter, and also in the crumbs again. Place some fresh butter in a very hot pan, and fry slowly. - Mrs. C. J. Jeffries, Win-netka, 111.

Deviled Crab

Pick the meat from boiled crabs, taking care not to break the shells. Flake the meat, and mix with it a tablespoon of melted butter, cayenne and salt to taste, mustard, if desired, and 1 tablespoon of lemon juice or vinegar. Return to the shells, sprinkle with bread crumbs, and bits of butter, and bake. - Mrs. Roy Berry, 2600 S. State St., Chicago, 111.

Creamed Crabs

Make a cream sauce; add the usual seasoning, and fold in carefully the meat from 1 doz. crabs. When hot, serve in patty shells, bread boxes, on toast, or on bouche cases. - Mrs. Arthur Blakey, 3217 S. Dearborn St., Chicago, 111.

Deviled Crab

Boil the extract of meat and the crab, season with cayenne pepper, mustard, salt, and any sauce preferred. Put into a covered saucepan, with hot water sufficient to keep from burning; add cracker dust, moistened with a tablespoon of cream, together with a quantity of butter. Serve in the black shell, putting a sprig of parsley with each. - Mrs. C. J. Jeffries, Winnetka, 111.

Crab Farcie

Pick the meat from the shells, and allow 1 lb. of meat to 1 1/4 lbs. of crumbs. Cover the crumbs with the meat, put pieces of butter over the whole and bake in the oven 10 minutes. Serve with chopped parsley and lemon. - Mrs. C. J. Jeffries, Winnetka, 111.

Fried Soft-Shell Crabs

roll the crabs in rolled cracker crumbs and dip in a beaten egg, then roll again in the crumbs and drop into the smoking fat. When done take out with a skimmer, lay on brown paper to free from grease, and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Minced Crab

Place 1 pt. of crab, 1 hard-boiled egg, chopped very fine, 1 tablespoon of butter, and 1/2 pt. of pure cream in a pan, season, and cook for 8 or 9 minutes. Thicken with a cream sauce; when cooked add a glass of sherry. Serve in chafing-dish. - Mrs. C. J. Jeffries, Winnetka, 111.

Potted Crab

Pound the meat from the shell and claws of a freshly-boiled crab in a mortar with salt, cayenne and pounded mace. Press into small jars, cover it with butter, and bake in a moderate oven for 1/2 an hr. When cold, pour freshly clarified butter over it. Set aside until the butter becomes cold. - Mrs. C. J. Jeffries Winnetka, 111.

Crawfish

These small fresh water lobsters are extremely delicate. Pull off the center fin in the tail; with it will come out a small black vessel, which would make the fish bitter if left in. Wash them carefully and put them to cook in a very strong court-bouillon. Strain them, and serve arranged prettily on a platter decorated with parsley. - Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111.