Crabs, Devilled (Alternate Method)

Ingredients

• a dozen crabs
• a teacupful of rich milk
• 1 oz. of butter
• 1 oz. of flour
• mashed yolks of three hard-boiled eggs
• a teaspoonful of minced parsley
• a squeeze of lemon-juice
• a little nutmeg
• salt
• a dash of cayenne

Method

1. 1

   Boil crabs, pick meat, and mix with boiling milk thickened with butter and flour.

2. 2

   Add remaining ingredients, fill shells, brush with egg, sprinkle with breadcrumbs, and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 152. The excerpt below is the record exactly as published.

salt as taste demands. Tie up twelve whole all- spice and twelve whole cloves in a small square of cheese-cloth and drop in the pot. Cook slowly, but steadily, three hours and a half, then add two quarts of long clams, chopped coarse- ly, and half a dozen pilot biscuits, broken in pieces and soaked in milk. Boil for half an hour longer, remove the spice-bag and pour the chowder, smoking hot, into a soup-tureen. Clam Fritters. — Two dozen clams, one egg, one cupful of milk, two small cupfuls of flour, or enough for thin bat- ter ; salt and pepper. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard. Crab, Baked. — Pick the crab, cut the solid part into small pieces, and 'mix the inside with a little rich gravy, or cream, and seasoning ; then add some curry paste and fine bread- crumbs. Put all into the shell of the crab, and finish in a Dutch oven. Crab Bisque. — The recipe for Lob- ster Soup or Bisque can be used by substituting crab meat for the lobster. Crab, Curried. — Pound a clove of garlic in a mortar with the white part of half a small cocoanut, a table- spoonful of curry powder, a salt-spoon- ful of salt, and a piece of butter about 133 Crabs, Devilled FISH Lobsters the size of a walnut. When these are beaten to a paste, mix them very smoothly over a gentle fire with Y\ lb. of fresh butter, taking especial care that the saucepan is delicately clean. Add the crab meat, and gradually a small cupful of cream. A pound of French beans, cut into thin strips and simmered with the crab, is some- times added to this dish. Just before serving, squeeze over it the juice of a lemon. Serve with rice round the dish. Lobster may be used instead of crab. Time to simmer, ten minutes. Crabs, Devilled. — Two cans of crabs, one cupful of cream, two table-spoon- fuls of melted butter, two good table- spoonfuls of Worcestershire sauce, pep- per and salt, a little nutmeg, yolks of three hard-boiled eggs, half a cup- ful of cracker-crumbs, rolled fine, and a wineglassful of sherry. Bake in shells, cover with cracker- crumbs, and dot with butter. Another way : — Boil a dozen crabs in salt water until done. Take up, drain, break off the claws, separate the shells, remove the spongy fingers and the stomach. Pick out all the meat. Put a teacupful of rich milk on to boil, rub I oz. each of butter and flour together, add to the boiling milk, and let cook for two or three minutes. Take from the fire, add the crab meat, the mashed yolks of three hard-boiled eggs, a teaspoonful of minced parsley, a squeeze of lemon-juice, a little nut- meg, salt, and a dash of cayenne

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