FRIED CRABS ITALIAN STYLE
This recipe is for six crabs. It may be doubled for a large family. Remove backs from crabs, wash well and set aside.
½ cup grated parmesan cheese ½ teaspoon garlic salt 1 teaspoon salt ½ teaspoon black pepper
Mix the ingredients together well and aside. Take 6 cloves of garlic and cut into small pieces, dice ¼ of a small mozzarella cheese ball. Take crabs and stuff with cheese and garlic in meaty part of crabs. Dip stuffed crabs in seasoned egg and water, then dip well in flour mixture. Fry in deep oil until golden brown.
CROWN O’GOLD MEAT LOAF
1½ cups soft bread crumbs 1½ pounds ground lean meat 4 egg yolks 1½ teaspoons salt 2 tablespoons mustard 1½ tablespoons prepared horseradish 3 tablespoons finely diced green pepper 2 tablespoons minced onion ⅓ cup catsup
Mix bread crumbs with meat, combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake at 325 degrees for 30 minutes.
CROWN O’GOLD TOPPING
4 egg whites ½ teaspoon cream of tartar 4 tablespoons mustard
Beat egg whites until foamy; add cream of tartar and beat until very stiff. Fold in mustard and swirl on hot meat; return to oven and bake 20 to 25 minutes longer, or until tipped with brown. Makes 6 to 8 servings.