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CREAMED CRAB MEAT.



When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of color and at the same time add a little flavor, chopped pimiento is generally added.


Boil the desired number of hard-shelled crabs and remove the meat from the shells. For each cupful of crab meat, prepare 1 cupful of medium white sauce. Add the crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.