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Crab Ravigote

Boil some large hardshell crabs, after which put them aside to become cold.

Then turn them over on the hardshell side and with a sharp knife cut the breast away. Pick the meat off, clean it nicely, being careful not to leave any pieces of shell in it, and season lightly with salt and pepper. Mix with thick remoulade sauce and fill up one of the shells, which has previously been washed clean, with the mixture. The meat of two good sized crabs so treated will be sufficient to fill the inside of one shell. Cover the meat with mayonnaise and decorate with fillet of anchovy and sliced pickles.

Serve on a folded napkin with branches of parsley and quartered lemon. ("Oscar").-Mrs D. Webster Dougherty, Philadelphia.