Crab Salad

Cooked crab meat cut fine, seasoned with oil, tarragon vinegar, salt and red pepper mixed with a little finely shred and minced white cabbage; served on a leaf of lettuce, garnished with shred lettuce, stuffed olives, and slices of hard boiled eggs.

Crab Stew

Cooked crab meat seasoned with salt, pepper and nutmeg, made hot in a rich Bechamel sauce; served in cases or croustades, the top sprinkled with parsley dust.

Queen Style Crab

Cold cooked crab meat in shreds three parts, finely shred hearts of celery one part, mixed, seasoned with tarragon vinegar, olive oil, salt and red pepper, filled into crab shells, masked with mayonnaise, decorated with small shapes of hard boiled eggs, lobster coral and sliced stuffed olives, (called CRAB A LA REINE).

Emince Of Crab

Shredded cooked crab meat seasoned with salt, red pepper, dash of Worcestershire sauce and caper vinegar, mixed with a little Parmesan cheese, tossed and thoroughly heated in a sautoir with butter; served on hot buttered toast, sprinkled with chopped parsley.

Deviled Crabs

Cooked crab meat mixed with minced whites of hard boiled eggs and the yolks rubbed through a sieve, seasoned with salt, red pepper, dry mustard, Worcestershire sauce and tarragon vinegar; made hot with a good allowance of melted butter, filled into shells, smoothed, strewn with sifted bread crumbs, browned off in the oven and served very hot. Some cooks have a habit of mixing the crab meat with a highly seasoned sauce instead of the directions just given, with the result that if not all served at the one meal, they go flat when cold, and look unsightly and unserviceable when reheated.

Scalloped Crabs

The deviled crab mixture of the preceding moistened with Veloute sauce, filled into crab or scallop shells, or small oval deep dishes, strewn with grated cheese and melted butter, browned in hot oven and served.

Baked Crabs

Minced shallots, thinly sliced mushrooms lightly fried together with butter, into which is then mixed cooked crab meat, truffle trimmings, chopped parsley, salt, red pepper and a little Veloute sauce; filled into large crab shells, strewn with fresh sifted bread crumbs, browned in oven, served hot.

Creole Style Crabs

Live hard shell crabs, fish-kettle with separate perforated bottom, under which is poured white wine vinegar seasoned with salt and red pepper; live crabs placed on the false bottom, lid of kettle placed on tightly, kettle put over a good fire; when crabs are of a bright red color, taken up and served at once with the under shell separated.

Croustade Of Crabs

Cooked crab meat sauteed with minced shallots in butter, seasoned with salt, red pepper and caper vinegar, moistened and heated with sauce Normande, filled into bread or paste croustades; served very hot.

Crab Forcemeat

Cooked crab meat finely minced with chervil, chives and a small clove of garlic, seasoned with salt, red pepper and caper vinegar, pounded, then rubbed through a fine sieve, bound with raw egg yolks. Set aside for use.