Boil the desired number of hard-shelled crabs and remove the meat from the shells. For each cupful of crab meat, prepare 1 cupful of medium white sauce. Add the crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.
SHRIMP AND THEIR PREPARATION
125. NATURE OF SHRIMP.--Shrimp are similar to crabs and lobsters in
composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are a mottled greenish color, but upon being dropped into boiling-hot water they turn red. When they have cooked sufficiently, the meat, which is very delicious, may be easily removed from the shells. After the meat of shrimp is thus prepared, it may be used cold in a salad or a cocktail or it may be utilized in a number of ways for hot dishes. Very often a chafing dish is used in the preparation of such dishes, but this utensil is not necessary, as they may be cooked in an ordinary utensil on a stove of any kind.
126. CREAMED SHRIMP.--The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or, as shown in Fig. 37, in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.
CREAMED SHRIMP
(
Sufficient to Serve Six