Deviled Crab.
When the crabs are boiled, take out the meat and cut it into small pieces (dice); clean well the shells.
To six ounces of crab meat, mix two ounces of bread-crumbs, two hard-boiled eggs chopped, the juice of half a lemon, Cayenne pepper and salt. Mix all with cream or cream sauce, or, what is still better, a Bechamel sauce (see page 127). Fill the shells with the mixture, smooth the tops, sprinkle over sifted bread-crumbs, and color it in a quick oven.