Deviled Crab
From The Relief Societ Cookbook, 1930
Serves four or five people. Recipe by Mrs. Wm. J. Hanson.
Presented as published in 1930. 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 Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 15. The excerpt below is the record exactly as published.
DEVILED CRAB Braise about 6 small green onions, using a LUtle of the tops and V2 green pepper in butter. Add two heaping tbsp. flour then 1 c. of cream or rich milk. Stir briskly all the time until a thick white sauce is made, then* add a little Worcester sauce, a little dry mustard, a dash of cayenne, salt, pepper and paprika to taste. Stir in one large can of crab meat, butter a shallow pan put mixture in. Cover with grated Swiss cheese
Cook this with the app: pantry check, scaling, and the assistant.