These shell-fish are found near the coast of the Southern and Middle states, and in Maryland special attention is paid to their propagation. They are generally expensive and are sold alive or boiled. As they are easily boiled, it is better not to trust to the fishmonger's boiling. Like lobsters they should be heavy for their size.

Soft-Shell Crabs

Crabs, as well as lobsters, shed their shells annually. When crabs are minus their shells they are known as soft-shell crabs and are most highly esteemed by epicures. In three days after the old shell is lost the new one begins to harden, when the crab ceases to be the choice tid-bit he was. This is the reason the supply of soft-shell crabs is always short. They are, of course, always sold alive.

To Clean Soft-Shell Crabs

To prepare these crabs for cooking will not be difficult, if the following directions are carefully followed. The back of the crab is of a greenish color and is like thin, stiff rubber, and at each end it tapers to a point. Take one of these points between the thumb and fore-finger of the left hand, and, keeping the crab on its face all the time, press the back with the second finger, bending the shell back about half-way. There will thus be exposed a spongy substance which must be scraped or, if necessary, cut away. Repeat the operation at the other point of the back. The "apron," which is a small, loose sort of tail, running to a point in the middle of the under shell and closely lapping it, should be pulled off. Wash the crabs in cold water, and drain well, wiping them gently with a cloth. They are then ready for cooking.

Fried Soft-Shell Crabs

Dip the crabs in beaten egg that has been seasoned with a little salt and pepper, and roll them in bread or cracker crumbs, also seasoned with salt and pepper. Fry in a frying-pan in hot butter, turning when necessary. Place a cover over the pan when frying. The crabs should fry slowly for twenty minutes, at least, and will be of a deep-red shade when done. Drain a moment on soft brown paper, and serve hot.

Baked Soft-Shell Crabs

Season the crabs with salt and pepper, dip them in melted butter, and sprinkle thickly with dry bread or cracker crumbs. Put them in a baking-pan, and bake in a very hot oven for ten or twelve minutes. When tender, remove to a platter, place the pan they were baked in on top of the range, and add a little water and a table-spoonful of flour wet to a -smooth paste. When the gravy has boiled a minute, season with salt and pepper and pour it around the crabs. Strain the gravy, if at all lumpy. This is a very delicious way of cooking these delicate shell-fish.

Hard-Shell Crabs

Plunge the crabs into boiling water, and cook fifteen 9 minutes; then remove the outside shells and the shaggy substance. Rinse in hot water, and arrange on a platter. They are to be eaten from the shell.

Deviled Crab

This has become a very fashionable dish. It is served at almost all teas, receptions and parties. Only hard-shell crabs are used for this dish.

Twelve heavy crabs.

One-half pint of cream.

One table-spoonful of flour.

Four table-spoonfuls of butter.

One table-spoonful of chopped parsley.

One table-spoonful of lemon juice.

One-quarter of a nutmeg, grated.

One tea-spoonful of mustard.

One and a-half pint of grated bread-crumbs.

One-quarter of a tea-spoonful of pepper.

Two tea-spoonfuls of salt.

Boil the crabs for thirty minutes. Drain- them, break off the claws and separate the shells, removing the spongy fingers and the stomach, which is found under the head. Pick out all the meat, and wash and wipe the shells. Heat the cream in a small saucepan ; thoroughly mix the flour and mustard and two table-spoonfuls of the butter, and stir the mixture into the boiling cream. Boil two minutes, remove from the fire, and add the crab meat and seasoning. Mix well, and put the mixture in the crab-shells. Sprinkle with the crumbs, and place the remainder of the butter, cut in small pieces, on top of the crumbs. Cook in a hot oven until the crumbs are brown, first placing the grate of the oven under the pan, so the heat will not be too great at the bottom. Serve on a bed of parsley, arranging the claws on it.

Craw Fish

These resemble the lobster and are found in most of our brooks and rivers. They are boiled and served the same as crabs, or used as a garnish for boiled fish.

Shrimps

Shrimps belong to the lobster species, being the very smallest of that ilk. They are of two kinds, the gulf shrimps or prawns being the larger. Shrimps are sold by the quart, and in some places are vended already cooked. They are served the same as crabs, in salads and sauces, and are also used as a garnish.