Deviled Crab

Pick and mince crab; one cup milk, two spoonfuls Globe A-l flour cooked smooth, two table spoonfuls butter, one small mustard spoonful mustard; stir in two table spoonfuls bread crumbs, one-half lemon juice; salt and pepper to taste; add yolk of two eggs, hard boiled, chopped fine; put in shell, cover with bits of butter, and bake. - Myra P. Miller.

Creole Of Crab

Four green peppers, six small green onions, chop fine; add butter the size of an egg, and salt and pepper to taste; boil ten minutes, then add one-half can tomatoes and boil until all is well dissolved; add one-half pint of cream, mix with one tablespoonful of Globe A-l flour and let come to a boil; pour in two well picked crabs, and serve on toast. - Mrs. Charles Gross.

Crabs, Hard Shell, Sauted

One cup boiled crab meat; three tablespoons butter; juice of half a lemon; salt and paprica; after seasoning the crab meat with lemon juice, salt and paprica, saute in hot melted butter.

Crab Louis

Rub dish with garlic, then add one-half cup tomato catsup, two tablespoons olive oil, three tablespoons vinegar, a little paprica, one teaspoon salt, one Worcestershire sauce, two hard boiled eggs sliced fine; pour over cracked crab, properly iced, and lettuce leaves.