Hard-shelled Crabs à la Diable.

ill six thoroughly cleaned crab-shells with some crab forcemeat, which is made same way as lobster forcemeat, only using twelve crabs instead of lobster, flatten them with the hand, besprinkle with fresh bread-crumbs, smooth the surface with the blade of a knife, moistening the top with a very little clarified butter. Place them on a baking-pan and bake a little brown for six minutes. Serve on a hot dish with a folded napkin decorated with parsley-greens.

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