CRABS À LA CREOLE
Use one cupful of crab meat and prepare according to directions given for oysters à la Creole.
CRABS À LA PROVIDENCE
Dip clean, soft crabs into melted butter and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan and brown in a very hot oven. Serve with a cream sauce seasoned with made mustard.
CREAMED SHRIMPS
Use the canned shrimps and prepare according to directions given for creamed oysters.
ESCALLOPED SHRIMPS
Prepare creamed shrimps and arrange in a baking-pan with alternate layers of seasoned crumbs, having crumbs and dots of butter on top. Sprinkle with grated Parmesan cheese if desired and bake brown. Individual dishes may be used.
SHRIMPS À LA HUDSON
Cook a cupful of tomatoes with a cupful of water and a small onion finely chopped. Rub
