In one sentence, describe what the following article is about: Always start by checking the manufacturer's instructions regarding cleaning for your particular hat. Expect different hats to be made of different materials, some of which are more easily damaged by water and/or scrubbing. If the care label is missing or unreadable, contact the manufacturer if possible. Otherwise, assume that it's made of fragile materials. Never machine-wash a hat unless the care label specifically states that it's safe to do so. Keep in mind that older hats (pre-1980s) are more likely to have cardboard in the brim and/or cap. Expect these to not stand up to water at all. If your hat appears to be that old, skip any step that involves soaking it. Do the same if your care label is missing and you think any particular part of your hat looks like it's made of fragile materials. Always use a mild laundry detergent, since harsher cleaners may affect its color. Never use bleach or any detergent in which bleach is an ingredient, because bleach will definitely ruin your black hat. If it's made of wool or felt, use a detergent specifically designed for wool. Before you attempt any cleaning, make sure the hat's colors won't run when washing. Dampen a white or light-colored cloth with water and a drop of detergent. Rub this underneath the hat's brim or the inside of the hat if it's made from the same material as the outside. Check the cloth for any staining from the hat. If the cloth is stained black, don't proceed any further. Have the hat dry-cleaned instead. If you're unsure of your hat's materials and/or think that part of it is particularly delicate, stick to spot-cleaning only. Repeat the previous step. This time, however, give the whole hat the same treatment.
Summary: Check the care-label. Assess the age. Use a mild bleach-free detergent. Test for colorfastness. Spot-clean the rest of the hat if it's fragile.

In one sentence, describe what the following article is about: Allow them to thaw in the refrigerator overnight. Alternatively, you can also thaw pre-cooked crab legs by running them under cold water for several minutes. Prepare a shallow baking pan by filling the bottom 1/8 inch (3.175 mm) with hot water. Since this pan will be going into the oven, it is better to use hot water than cold or room temperature water. Hot water is already closer to the temperature inside the oven. If you cook crab legs in cold water, you may need to wait an additional few minutes to allow the water enough time to heat up inside the baking pan. Arrange the crab legs in a single layer in the water. Cover the entire pan with aluminum foil after adding the crab legs. Note that the water can be added to the pan either before or after you arrange the crab legs. until heated through, turning once. The crab legs will only need to bake for about 7 to 10 minutes total. While it is not completely necessary, flipping the crab at the 4-minute mark promotes even cooking. Just make sure that you place the aluminum foil back on the pan before returning it to the oven. Immediately transfer the warm crab legs to a serving plate and enjoy with melted butter and salt, to taste.
Summary: Defrost the crab legs. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Add the crab to the pan. Bake Serve warm.

In one sentence, describe what the following article is about: In Venezuela, arepas are often filled with ham and cheese for breakfast. Choose deviled ham salad or smoked ham and pair it with cheese like Guayanes, Paisa, or Duro. If you can't find one of the traditional Venezuelan cheese varieties, you can substitute queso fresco or mozzarella. For a less traditional but equally delicious breakfast filling, try scrambled eggs and salsa. Arepas are often eaten plain, or with a simple filling of cheese as a snack. For a heartier snack, make one of these simple arepa fillings: Chicken salad and avocado. Combine chopped chicken meat, mayonnaise, diced onions, and diced celery with salt and pepper to taste. Spread it over one half of the arepa and add a few slices of avocado, then top with the other arepa half. Black beans and salsa. Spread black bean paste or whole black beans on one side of the arepa, and top with spicy salsa. You can also add a few slices of cheese to make the arepa richer. After arepas, de Pabellon is Venezuela's most treasured dish. The combination of the two is exquisite. A de Pabellon arepa consists of the following ingredients: Pulled or shredded beef, black beans, and fried plantains. This is the most classic version. Top the beef, beans and plantains with a fried egg and cheese to take it over the top.
Summary:
Make a breakfast filling. Make a snack filling. Make De Pabellon arepas.