33 / 156
33
and they should be served all ready for
use. That is, the meat of the claws
and body all
~arefully
taken out, freed
from bone and replaced in the crab
shell, whence it can be taken with a
fo-rk and eaten with mayonnaise or sauce
vinaigrette.
MORO CRAB COCKTAIL No. 1
Is a very choice way of serving this
delicious delicacy. A very small liqueur
glass conta1n1ng tomato catsup is
placed in the centre of a large champagne
coupe containing flaked crab meat; well
iced and accompanied by half of a
green lime.
MORO CRAB COCKTAIL No. 2
Juice of half a liifn;e, few drops of
Tabasco sauce, teaspoonful vinegar;
V2
teaspoonful tomato ketchup, few drops
Worcestershire sauce, salt. Mix with
crab meat and serve in small
gla;~
surrounded by ice. Same formula can
be used for oysters and clams.
LOBSTERS
They are so abundant in these
southern waters that, notwithstanding