SHRIMP GUMBO Shrimp gumbo is made in the same way as the crab
gumbo, except that you substitute one pound of picked shrimps for the crab, and use
only two large tomatoes.

CRAB JAMBALAYA Slice two onions and one clove of garlic very fine and
fry until transparent in two tablespoonfuls of butter ; add one heaping tablespoonful of
flour and cook for two minutes. Then add three large tomatoes, which have been
skinned, and one chopped green pepper ; simmer for fifteen minutes. Add two quarts
of stock and, when it has come to a boil, the meat of two large crabs (about one pint),
and one cupful of well-washed rice. Boil for one-half hour longer, and serve hot.

CRAB SOUFFLE Make pint of rich cream sauce, add the yolks of three
eggs, and beat well, then a dash of cayenne and a cupful of grated New York cheese ;
now add one pint of crab meat, finely picked ; then fold in the whites of the eggs, well
beaten, pour into a baking-dish and bake in a quick oven.

SOFT-SHELL CRAB AS PREPARED IN AN ITALIAN MONAS-
TERY Wash carefully six live soft-shell crabs and throw them into a bowl containing
one pint of milk and three beaten eggs. Let them stand until they have consumed the
liquid, then roll in fine cracker crumbs and fry in boiling lard. When done, serve with
bunches of fried parsley.