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.