OCR Text |
Show SOFT SHELLED CRABS uttered Soft Shell Crabs Buttered soft shell crabs arc a delicious de-licious luncheon dish. To prepare them, pick out tho meat from boiled crabs and chop It fine. Mix It with nn equal measuro of lino bread crumbs nnd season liberally with salt, popper, chopped parsley, lemon Julco nnd melted butter. Press meat back In tho shell, cover with fino crumbs nnd a 1 ttlo melted butter and brown In tho oven. Creamed Craba This dish can bo prepared on tho chafing dish if desired .It Is a tempting tempt-ing ontreo for either luncheon pr dinner. din-ner. Mako a good whlto sauco of two cupfuls of crenm or very rich milk nnd two tab'cspoonfuls each of butter and flour. CooicTt until it is vory smooth nnd season with salt, cayenno pepper nnd minced parsley. Then ndd a cupful of cooked crab meat, heat through, and servo on sllcos of crisp toast. ' Crabs In Butter This dish is not primarily recommended recom-mended becnuso of Hb digestibility, for It Is a greasy d sh. Hut In spite of posslblo lndlgcstlbIlltr''ItMs delicious. delici-ous. To mako It, parboil tbo crabs, removo tho shells with tho veins, and cook slowly In melted butter, w.thout browning. Tho crab nioat''8hould absorb ab-sorb tho butter without' browning or becoming crisp. "l Crab Croquettes Cut the meat from tfpi largo boiled crabs Into fino pieces. "Molt a table-spoonful table-spoonful of butter in a saucepan, ndd n tnblespoonful of flour nnd grndunlly a cupful of rich milk. Cook gently until it is smooth nnd creamy stirring stir-ring to keep from lump'ng. Then ndd salt and pepper nnd tho crab meat, nnd cool. Form Into croquettes when cool, nnd roll in lino .crumbs. |