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ADVENTURES IN COOKING 95

BAKED CRAB SANDWICHES

Luncheon Dish — to be served with a tart salad.
Cut crusts from slices of bread and spread with the following mixture:

flaked crab minced celery
minced green onions mayonnaise
minced green pepper seasonings to taste

Spread sandwiches—set aside in refrigerator for 2 hours. Make white
sauce rich with cheese. Pour over sandwiches and bake in moderate oven
—garnish with parsley—serve.

CRAB A LA CREOLE

12 small live hard-shell crabs or YZ tsp pepper
4 lb. crab meat 2 red peppers
3 tbsp lemon juice 1 tsp salt

4 tbsp butter

Boil crabs 20 minutes. Open and clean them and reserve yellow fat.
Pour lemon juice over the crab meat. Melt butter and crab fat in a

frying pan. Add crab meat, seasoning and chopped peppers. Cook 20
minutes.

Courtesy Nelson Bros.

FISH AND CHIPS
Make a batter of:
1 cup beer 1 tsp baking powder
1 cup flour 1 egg
Beat until smooth. Dip bite sized pieces of any fish in the batter and deep

fry at 375° until golden brown. Drain and dust with salt. Sprinkle on a

little garlic flavored vinegar. Serve with French fried potatoes and cole-
slaw.

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