Deviled Crab in Shells

Ingredients

• Secure some empty shells from a first-class grocer
• add a cup of veloute sauce
• a teaspoonful of English mustard
• a soupspoonful of Worcestershire sauce
• a half-teaspoonful of finely chopped parsley
• salt
• pepper
• a bit of Cayenne
• a teaspoonful of English mustard
• two spoonfuls of melted butter
• cover with bread crumbs

Method

1. 1

   Fill the shells with shredded crab meat mixed with veloute sauce, English mustard, Worcestershire sauce, parsley, salt, pepper, and Cayenne.

2. 2

   Make a paste of English and French mustard with melted butter and spread over the top, then cover with bread crumbs.

3. 3

   Bake for about ten minutes, or until the top is browned.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 86. The excerpt below is the record exactly as published.

Deviled crab in shells. Secure some empty shells from a first-class grocer. Allow one shell to each person and fill with the following : Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of veloute sauce, a teaspoonful of English mustard, a soupspoonful of Worcester- shire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted butter. Spread this over the top, and cover with bread crumbs

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