Deviled Crab
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 156. The excerpt below is the record exactly as published.
DEVILED CRAB.— Boil the extract of meat and the crab, season with cayenne pepper, mustard, salt, and any sauce pre- ferred. Put into a covered saucepan, with hot water sufficient to keep from burning; add cracker dust, moistened with a tablespoon of cream, together with a quantity of butter
Cook this with the app: pantry check, scaling, and the assistant.