Canned Crabs Devilled
From Cooking for profit, 1886
Serves 4
Canned crab is minced and cooked, usually dryer than fresh crab.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 111. The excerpt below is the record exactly as published.
Canned Crabs Devilled^. 1 can of crat. ■J cup butter sauce. 4 hard-boiled yolks of eggs. Salt and cayenne. Crab shells or paper cases
Cook this with the app: pantry check, scaling, and the assistant.