Eastern States they are quite expensive. They are not used as much as
the lobster, because it is a great deal of trouble to take the meat
from the shell.


Soft-Shell Crabs.

As the crab grows, a new, soft shell forms, and the old, hard one is
shed. Thus comes the soft-shelled crab. In about three days the shell
begins to harden again. In Maryland there are ponds for raising these
crabs, so that now the supply is surer than in former years. Crabs are
a great luxury, and very expensive. In the Eastern States they are
found only in warm weather. They must always be cooked while alive.
Frying and broiling are the modes of preparing.


Shrimp.

These are found on the Southern coasts; are much the shape of a
lobster, but very small. They are used mostly for sauces to serve with
fish. Their season is through the spring, summer and fall. There is a
larger kind called big shrimp or prawns, sold boiled in the Southern
markets. These are good for sauces or stews, and, in fact, can be
used, in most cases, the same as lobster. But few shrimp are found in
the Eastern or Western markets. The canned goods are, however,
convenient and nice for sauces.


Terrapin.