Pick the meat from the cooked CRABs and mince fine two ounces of bacon. Place the bacon and one and one-half cups of CRAB meat and two tablespoons of grated onion in a hot skillet and cook until nicely browned. Serve on toast and pour melted butter over the prepared CRAB meat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss