Crab Salad
One dozen crabs, one-half pint of mayonnaise dressing, two heads of lettuce. Boil hard-shell crabs for about twenty minutes.
When cool remove the top shell and tail; quarter the remainder and pick the meat out carefully with a fork. The large claws should not be overlooked nor the fat which adheres to the shell. Mix the crab meat with a little of the mayonnaise. Garnish the dish with crisp lettuce leaves. Place the crabs in the center and cover with the remainder of the mayonnaise. Or, the salad may be served in the back shell of the crab, garnished with the tiny salad leaves.