DEVILED CRABS (FOR TWELVE)

Pick twelve crabs or one can crab meat, one-half teaspoon salt, one-half pint cream, one and one-half tablespoon butter, one tablespoon flour, chopped parsley, a little cayenne. Put cream into double boiler; when it is scalded add butter and flour after it has been rubbed together till smooth; add parsley, then crab meat; fill shells, put bread crumbs on top, with small piece of butter. Bake until light brown.

Mrs. Shipley