Opened the 3 cans. They proved to De solid packed and good, only a little too salty. It is the common way, to mix fine bread crumbs with the crab meat, but there being rather more than enough of this, the only addition made was a cupful of rich butter sauce made with melted butter, to avoid adding the salt dregs, and some pepper. Buttered the insides of the shells; filled 20 of them, rounded up, and on top pressed some very fine minced bread crumbs; baked to a toast-brown in the oven and basted with a table-spoonful of melted butter.

Ready an hour before supper time.

To serve: Covered each one of three large platters with four of the handsomest lettuce leaves, the curled green edges coming around the edges of the dishes, and arranged the crabs in star form upon them with quartered lemons between the points.