ESCALLOPED CLAMS
Prepare according to directions given for escalloped oysters.
BROILED LOBSTER
Split a boiled lobster lengthwise and remove the spongy substance and the intestine. Rub the cut surface with butter or olive-oil and broil slowly. Serve in the shell.
CREAMED LOBSTER
Use boiled lobster meat and prepare according to directions given for creamed oysters.
DEVILLED CRABS
A can of minced crab meat, or two cupfuls of the meat picked from boiled crabs. Prepare according to directions given for creamed oysters. Add the yolks of two hard-boiled eggs, mashed fine, a teaspoonful of Worcestershire sauce, salt, paprika, the juice of half a lemon, a teaspoonful of dried mustard and a few drops of tabasco sauce. Add enough dried breadcrumbs to make into a paste. Fill the crab shells with the mixture, cover with crumbs, dot with butter, and bake until brown. Ramekins may be used.
