Philadelphia Cream Cheese. Stir a tablespoon of butter

Step 1. stir to a cream; add a tablespoon of finely chopped parsley, flavor

Step 2. it with a trifle lemon juice, cayenne pepper and salt.

Step 3. How to Fry Oyster Crabs. Wash the oyster crabs; put them

Step 4. on a clean cloth on the table to drain; put them in the frying basket

Step 5. and dip in smoking hot Mazola Oil, one, two, and three, just a

Step 6. second for each time, then shake the basket, and sprinkle them

Step 7. with pepper and salt. Leave to get cold. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 19 Oyster Crab a la Fanchonette Crabes d’huitre a la Fanchonette

Step 8. Fill small individual Fanchonette baskets made from puff paste.

Step 9. [See recipe in my large book on page 116, Shrimp a la Fanchonette.] Fill them with the Oyster Crab Stew and put a handle in each

Step 10. basket. Arrange them on a paper doily in the form of a ring on a

Step 11. platter, and in the center fill with the rest of the oyster crabs that

Step 12. have been fried. Garnish with lemon around and with parsley. Serve before the soup. Can also be served as a luncheon or sup¬ per dish.

Step 13. Filling. Take a cup of thick mayonnaise dressing [see recipe

Step 14. Mayonnaise Dressing]; color it a trifle with the orange and red

Step 15. coloring to make it the shade of oyster crab. Put a half pound of

Step 16. oyster crab in three quarters of a cup of water, a tablespoon of butter, pepper and salt; let them come to a boil and cook for about

Step 17. three minutes. Leave in the juice until cold, then put them in a strainer to drain; add a half cup of whipped sour cream to the

Step 18. mayonnaise and then mix the oyster crab with it gently.