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Scalloped Crabs in Shells or Ramekins

Make one pint of thin white sauce; add a little chopped parsley, a teaspoon of onion juice, pepper and salt.

Mix with this one and one-half cups of crab meat and one-half cup of stale bread crumbs. Fill the shells or ramekins, place buttered crumbs on top and brown in the oven.

CRABS (Soft Shell) CRABS should be vigorously alive when purchased, or the meat is not good; and they should not be dressed until just before they are wanted. To dress crabs is not difficult if the directions are carefully followed. The back of the crab at each side tapers to a point. Lay the crab on its face, take one of these points between the thumb and forefinger of the left hand, press the back with the second finger, bending the shell back about half way. There will thus be exposed a spongy substance, all of which must be pulled off. Repeat the operation at the other point on the opposite side. The apron, a small, loose sort of tail running to a point at the middle of the under shell and closely lapping it, should be pulled off. The sand-bags are found just under the eyes. Cut an opening in the crab just back of the eyes and extract these two bags. Wash the crabs in cold water and they are ready for cooking.