Crabs, Queen Style

Pick about a dozen hard-shell boiled crabs into as large pieces as possible
;
mix them in a salad bowl, with one-half breakfast cupful of sliced celery or shredded
lettuce, one-half pinch of pepper, one pinch of salt, one tablespoonful of olive oil, and
one and one-half tablespoonfuls of vinegar. Refill six well cleaned shells with the
salad, and on each one lay one tablespoonful of mayonnaise sauce ; and sprinkle over
with chopped hard boiled egg, the yolk separated from the white, some crab or lobster
coral, and one teaspoonful of chopped parsley, every article to be used separately
in order that each color may be distinct. Serve on a dish with a folded
napkin, or ornamental dish-paper.