Crab Pie or Deviled Crabs
From My mother's cook book, 1902
Use crab shells as natural bake pans.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 12. The excerpt below is the record exactly as published.
Crab Pie or Deviled Crabs. — Provide: two crabs, three ounces^ of butter, one ounce of flour, one gill of milk, one gill of cream, one teaspoonfiil of anchovy sauce, one tablespoonful of bread crumbs, one saltspoonful of pepper, one-half saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.