Seafood cookery from Carteret County kitchens

Melt butter in saucepan; blend in flour and seasonings, except Tabasco. Add evaporated milk gradually and cook until thick and smooth, stirring constantly. Stir a little hot sauce into beaten egg yolks. Add to sauce, Stirring constantly. Add crabmeat and Tabasco. Put in baking dish. Bake in a moderate oven, 350 degrees, for 15 to 20 minutes or until light brown. Erma Jarvis Hansen Gloucester Club DEVILED CRAB CASSEROLE 1/4 cup butter 2 tablespoons flour 1 cup hot light cream 1 teaspoon prepared mustard 2 teaspoons lemon juice 1 /8 teaspoon mace 2 cups crab meat, in bite-size 2 hard boiled eggs, finely chunks (12 ounces frozen chopped crabmeat, thawed) salt and pepper Y, cup buttered soft bread crumbs Melt butter, stir in flour and add hot cream. Cook, stirring constantly, unti! sauce is smooth and thickened. Add all other ingredients except bread crumbs, folding them in gently, just to mix. Put mixture in buttered 1 or 1% quart shallow casserole. Top with bread crumbs. Bake in moderate oven (350 degrees) for 20 minutes, or until bubbly. Makes 4 to 6 servings. Mrs. Joe Du Bois Crab Point Club CORE CREEK CRAB POT 12 large dressed hard shell 1 quart water (approximately) crabs (crack claws) 1 tablespoon salt 3 cups canned tomatoes 6 medium white potatoes % cup chopped onion 3 3 tablespoons hot sauce 1 tablespoon black pepper Place crabs and claws in large kettle with water and salt. Cook over medium heat for 1 hour. Add more hot water if needed, enough to keep crabs barely covered. Add black pepper, tomatoes, hot sauce and chopped onion. Stir to mix ingredients. Then add potatoes and cook until potatoes are tender. Place cornmeal dumplings on top and cook 10 to 15 minutes longer. CORN MEAL DUMPLINGS 1 cup corn meal 1/4 cup all purpose flour 1 teaspoon salt enough water to make dough Shape and press into small thin patties. Place on top of stew. Mrs. E. M. Foreman Core Creek Club DEVILED CRAB CASSEROLE 1 pound crabmeat 1% cups cracker crumbs 3/4 cup chopped celery 3/4 cup chopped onion 1/4 cup chopped parsley 1 tablespoon chopped green pepper 1 teaspoon dry mustard /, teaspoon salt dash cayenne 2/3 cup butter or margarine 1/4 cup mayonnaise Pick over crabmeat and remove any cartilage. Roll or crush crackers and measure correct amount. Chopall vegetables fine and measure. Start oven at 350 degrees (moderate). Butter a 1% quart casserole. Mix crab. meat, crumbs, chopped vegetables, seasonings, melted butter or margarine, and mayonnaise. Spoon into casserole. Top with buttered cereal or dry bread crumbs, if desired. Bake 30 to 40 minutes. Serves 6 to 8. Mrs. W. W. Blodgett Sound View Club DEVILED CRAB 1 pound crabmeat 2 tablespoons chopped onion 3 tablespoons butter or other 2 tablespoons flour fat, melted 3/4 cup milk 4 teaspoon salt dash of pepper /2 teaspoon powdered mustard 1 teaspoon Worcestershire sauce %) teaspoon sage dash of cayenne pepper 1 tablespoon lemon juice 1 egg, beaten 1 tablespoon chopped parsley 1 tablespoon butter or other fat, 1/4 cup dry bread crumbs melted Remove any shell or cartilage from crabmeat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasonings and lemon juice. Stir a little of the hot sauce into egg. Add remaining sauce, stirring constantly. Add parsley and crabmeat. Place in 6 well greased individual shells or 5-inch custard cups. Combine butter and crumbs. Sprinkle over top of each cup. Bake in moderate oven (350 degrees) for 15 to 20 minutes or until brown. Serves 6. Fannie Nichols Sound View Club DEVILED CRAB 1 pound crabmeat /2 stick butter or margarine % cup milk 1 cup cracker crumbs 3 tablespoons Worcestershire dashes of salt and pepper sauce 1 tablespoon flour