HOT CRABS.

Having boiled the crabs, extract all the meat from the shell, cut
it fine, and season it to your taste with nutmeg, salt, and
cayenne pepper. Add a bit of butter, some grated bread crumbs, and
sufficient vinegar to moisten it. Fill the back-shells of the crab
with the mixture; set it before the fire, and brown it by holding
a red-hot shovel or a salamander a little above it.

Cover a large dish, with small slices of dry toast with the crust
cut off. Lay on each slice a shell filled with the crab. The shell
of one crab will contain the meat of two.


COLD CRABS.

Having taken all the meat out of the shells, make a dressing with
sweet oil, salt, cayenne pepper, mustard and vinegar, as for
lobster. You may add to it some hard-boiled yolk of egg, mashed in
the oil. Put the mixture into the back shells of the crabs, and
serve it up. Garnish with the small claws laid nicely round.


SOFT CRABS.

These crabs must be cooked directly, as they will not keep till
next day.