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COLD CRABS
(Directions for Cookery, 1851)
Having taken all the meat out of the shells, make a dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster. You may add to it some hard-boiled yolk of egg, mashed in the oil.
Put the mixture into the back-shells of the crabs, and serve it up.
Garnish with the small claws laid nicely round.
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