Add the yolks of two hard-boiled eggs rubbed through a sieve, and season to taste with salt, paprica, a teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce are approved by some.

Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters.

Serve on toast.
=Oyster Crabs.= INGREDIENTS.
1 pint of oyster crabs.
1 tablespoonful of butter.
1/2 an onion, sliced.
1 tablespoonful of flour.
1 cup of white stock.
1 teaspoonful of lemon juice.
1 tablespoonful of chopped parsley.
1 yolk of egg.
Salt and pepper.
_Method._--Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens.

Add the crab meat, lemon juice, parsley, salt and pepper.

Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.
=Crabs a la Creole.= INGREDIENTS.
1 green pepper, chopped fine.
1 clove of garlic, chopped fine.
1 small onion, chopped fine.
1 tablespoonful of butter.
1 cup of tomatoes.
1 cup of crab meat.
Pepper and salt.
_Method._--Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned).