Crab Meat Urzini

3 tablespoons butter 3 tablespoons flour cup milk cup cream.

teaspoon salt 1/2 pound crab meat pound mushroom caps 1 canned oimiento.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point, season with salt and add crab meat, mushroom caps (sliced and sauted in butter), and pimiento (cut in long, thin strips). Use as a filling for patties, vol-au-vent, or Swedish timbales.

Crab Meat Mornay

41/2 tablespoons butter 3 tablespoons flour 21/2 tablespoons cornstarch teaspoon salt.

cup chicken stock cup milk Yolks 2 eggs 1 1/4 cups crab meat.

1/2 cup grated Young America cheese.

Melt butter, add flour, cornstarch, and salt, and stir until well blended; then pour on gradually, while stirring constantly, chicken stock; bring to the boiling point and let boil three minutes. Add milk gradually, again bring to the boiling point and add egg yolks, slightly beaten. Butter eight individual casseroles, cover bottoms with crab meat, cover meat with sauce, and sprinkle with cheese. Run under gas flame to melt cheese, and brown.

Crabs Ravigote

1 pound fresh crab meat.

1 teaspoon salt.

1/8 teaspoon cayenne.

1 teaspoon made mustard.

1 tablespoon olive oil.

1/2 teaspoon finely chopped parsley .

1 hard boiled egg, finely chopped .

3 tablespoons vinegar.

Season crab meat with remaining ingredients, mix thoroughly and arrange in six scallop shells, spread evenly with Ravigote Mayonnaise (see The Boston Cooking-School Cook Book, p. 344) and garnish with fillets of anchovies, arranged lattice fashion.