Deviled Crab

One-third crab, two-thirds crumbled bread or cracker, juice of 2 lemons, butter size of an egg, 2-3 cup thin cream or milk, 1/2 small onion, 1/2 thumb nail red pepper, black pepper and salt to taste. Clean the crab shell thoroughly and fill with the mixture. Slice I lemon over the top and bake 26 minutes. Two well-beaten eggs may be added to this recipe; the onion can be left out and a dash of Worcestershire sauce may be added if one desires a different flavoring.

Deviled Crab

Rub 1/2 tablespoon of butter and 1 tablespoon of flour together in a small pan on the stove; add 1/2 pint cream. Stir until it has boiled about 2 minutes; add the meat from 2 god sized crabs, picked fine, the yolks of 4 hard-boiled eggs mashed fine, 1 tablespoon chopped parsley, salt and cayenne to taste. Put this mixture in shells; brush over with beaten egg and sprinkle with fine bread crumbs. Put in a quick oven to brown.

Creole Crab

The meat of 1 good sized crab picked in small pieces; put in kettle 1 large tablespoon of half lard and half butter; add to this a clove of garlic (or small piece of onion, if preferred) and cook until slightly brown. Pour into this I quart of tomato; season well with salt and red pepper, and cook for 20 minutes; add the crab; allow it to get thoroughly heated and serve immediately, with the top garnished with small pieces of green pepper.

Bisque Of Crab

Boil 1 onion and 1/2 chili pepper in 1 cup water for 20 minutes. Take out onion and pepper and add shredded meat of 1 crab and 1 pint milk. Thicken with scant tablespoon flour, moisten with milk, and season with salt and a small piece of butter. Serve hot.