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Crab Salad

Boil three dozen hard-shell crabs for one-half hour, and when they are cool, remove the top shell and tail of each. Divide what remains into four pieces, and with a nut-pick take out the meat, removing that contained in the large claws and the fat that clings to the top shell. Cut up an amount of celery equal to the crab meat, and mix both together; wetting with a few spoons of plain salad dressing. Place the mixture in the salad bowl, pour over the top a mayonnaise dressing, and garnish with crab claws and hard boiled eggs in alternation with tufts of green, such as parsley, the leaves of the celery, etc. Canned crabs make very good salad. If there is any oil in the can, drain it off before using the crabs, sprinkle the latter well with salt and vinegar, and drain again before adding the dressing.