When the meat of hard-shelled crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of color and at the same time add a little flavor, chopped pimiento is generally added.
Boil the desired number of hard-shelled crabs and remove the meat from the shells. For each cupful of Crab meat, prepare 1 cupful of medium white Sauce. Add the Crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)