Crab Salad
I dozen crabs 1½ pint of mayonnaise 2 heads of lettuce Put the crabs in warm water, add a tablespoonful of salt, stand the kettle over a brisk fire and boil thirty minutes. Take out to cool. When cold pick out the meat and put it away until wanted. Wash and dry the lettuce carefully and make the mayonnaise. Stand all away on the ice until wanted.
When ready to serve, mix the crab meat and mayonnaise lightly together. Garnish the dish with the lettuce leaves, place the mixture in the centre, and serve.
Or, this salad may be served in the back shell of the crabs, garnished with the lettuce leaves.