One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor with salt and cayenne pepper.—Mrs. R. L. O.
Devilled Crab.
After crabs are picked, season with mustard, pepper, salt, and catsup to taste. Add olive oil or butter.
Cover with bread crumbs moistened with milk and lumps of butter (put a little milk in the crab also). Bake in the shells or in a pan.—Miss E. W.
Devilled Crabs.
To the flesh of one dozen crabs boiled fifteen minutes and picked free from shell, add:
3 tablespoonfuls of stale bread crumbs.
½ wine glass of cream.
Yolks of 3 eggs.
A little chopped parsley.