Toss gently, cooking until well heated. Serve in individual ramekins
or small custard cups, dusting with paprika.

FRIED CRABS

Clean the cooked crabs and then cut a thin slice from the shell that
contains the meat. Dip the meaty part in a salad oil and fry until
golden brown in hot skillet.

RAVIGOTTE SAUCE

One cup mayonnaise,
One-half cup finely chopped young green onions,
One-quarter cup finely chopped parsley,
One-quarter cup finely chopped green peppers,
One-quarter teaspoon mustard,
One teaspoon paprika,
One teaspoon salt.

Beat to mix.

CRAB MEAT BALLS

Mince fine

Two ounces of bacon,
Two green peppers,
One-half cup of canned tomatoes, pressed very dry,
Two tomatoes,
Three onions.

Brown the bacon quickly and then add the finely chopped peppers,
tomatoes and onions. Cook gently until soft and dry, then add

One and one-half cups of crab meat,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce.

Mix well and then form into balls the size of a fishcake and roll in
flour, dip in beaten egg and fry until golden brown in hot fat. Serve
with tartare sauce.

CRAB RAVIGOTTE

Serve crab meat in nests of crisp lettuce with ravigotte sauce.

CRAB MEAT A LA KING

Place in saucepan or chafing dish

One and one-half cups of thick cream sauce.

Add

Three-quarters cup of mushrooms, peeled and cut into tiny pieces
and parboiled,
Two pimentos chopped fine,
One well-beaten egg,
One teaspoon salt,
One teaspoon paprika,
Juice of one-half lemon,
Two cups or one-half pound of crab meat.

peeled and cut into tiny pieces and parboiled.

Toss with fork to mix; heat to boiling point and serve with toast.

TRIPE AND OYSTERS

Cut one-half pound of cooked tripe into small dice and place in a
saucepan and cover with boiling water. Cook for ten minutes and then
drain and add

One and one-half cups of thin cream sauce,
One small onion, grated,
Two tablespoons of finely minced parsley,
Twenty-five stewing oysters.

Bring to a boil and cook for eight minutes, then season with

Two teaspoons of salt,
One teaspoon of paprika.

GRILLED OYSTER ON HALF SHELL

Allow four large oysters for each service. Have the oysters opened on
the deep shell and remove the oysters, wash free from bits of shell
and then roll in grated cheese. Replace on shell and then spread each
oyster with one-h