One cup of crab meat,
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard.
Mix thoroughly and then fill into the crab shells, filling the shell slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving.
CELERY SOUP
Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add