Frank E Davis Fish Company published a whole series of cookbooks like this one in the first half of the 1930s. They featured recipes for both for canned and fresh fish and shellfish. All were richly illustrated in full colour – Ted
1 tbsp. minced parsley
1 can of crabmeat
To one can of Davis Crabmeat add finely cut celery to suit yourself, sprinkle with very little salt, dash of cayenne pepper and one tablespoon of minced parsley, moisten well with salad cream or mayonnaise, and serve on lettuce leaves. Garnish with radishes and pimiento if you wish. See that it is thoroughly chilled before serving.