Deviled Crab

Name: Deviled Crab
Yield: 1 servings
Ingredients: Clean and shred a crab; 3 tablespoons melted butter; % cup of clear soup stock; salt; a little red and black pepper; the crumbs from the inside of a milk loaf; 3 tablespoons of thick, sweet cream

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.

DEVILED CRAB — Mrs. Oge. Clean and shred a crab; add to it 3 tablespoons melted .butter, % cup of clear soup stock, salt, a little redi and black pepper; the crumbs from the inside of a milk loaf, using no crust, and 3 tablespoons of thick, sweet cream

Cook this with the app: pantry check, scaling, and the assistant.