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Crabs and Tomatoes

(Provence.) Boil enough crabs and chop fine; to each pound add 1/3 as much bread-crumbs, 1/2 pint of tomato sauce, rind and juice of 1/2 a lemon, salt, pepper, parsley, and 1 glass of Chablis or sherry. Stir well and serve hot, with a border of toast or fried potatoes.