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Crabs, Style of Saint Lawrence

Saint Lawrence was that early martyr who was broiled for his faith, and French cooks commemorate his suffering somewhat strangely in naming and cooking this dish.

Chop 3/4 pound of shelled crabs, add 1/2 pint of white stock, a tablespoonful of sherry or lemon juice, salt, pepper, and a tablespoonful of grated cheese. Cook for 10 minutes, pour over slices of toast, and add more cheese, on top. Brown with a salamander or in a very hot oven.