Canapie Lorenzo
One-third New York cheese, one-third dessicated soft-shell crab, one-sixth green peppers chopped very fine. Make in patés about the size of a hand and bake brown.
Crab Cutlets
Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan a piece of butter twice the size of an egg; when melted stir in 2 tablespoons of flour, and add a cup of rich cream, stirring constantly. Mix in the prepared crab and set aside to cool. Then mould into cutlets, which you roll in egg and bread crumbs. Stick the claws you have saved into the cutlets, and fry. Serve with or without parsley and slices of lime.