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Crabs To Boil Crabs

Take one dozen heavy crabs and boil for three-quarters of an hour. When done and cold, twist off the claws, take off the upper shells and remove the spongy substance on the outside. See that the under part is free from sand. Arrange them nicely on a flat dish, garnish with parsley, and serve with them oil, vinegar, salt and pepper, allowing each person to dress one's own. 12 nice, heavy crabs 1½ pint of cream