Note 154-155 — INDEX
Reading edition
No. 154. Scalloped Crabs.—No. 1. To one pint boiled crab meat, picked fine, add a little nutmeg, or mace, one tablespoon cracker or bread crumbs, two eggs well beaten and two tablespoons butter; mix well, and fill the crab shells, cleaned for the purpose, put crumbs on top and a bit of butter for each and put in the oven to brown.