6 hard-shelled crabs 2 tablespoons butter
3 cups White Stock III 2 tablespoons flour 2/3 cup stale bread crumbs 1 cup cream
1 slice onion Salt
1 sprig parsley Cayenne
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.