Deviled Crabs

Ingredients

• one dozen crabs
• a tablespoonful of cracker crumbs for every five spoonfuls of the meat
• a pinch of the grated peel of a lemon
• a quarter teaspoonful of made mustard
• a pinch of cayenne pepper
• a quarter teaspoonful of salt
• two tablespoonfuls of butter

Method

1. 1

   Pick crab meat, mix with cracker crumbs, lemon juice, mustard, cayenne, and salt.

2. 2

   Melt butter, add crab mixture, fill shells, top with butter and crumbs, and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 25. The excerpt below is the record exactly as published.

Deviled Crabs. Pick the meat from the shells of cold boiled crabs, cut it fine, mix with it a tablespoonful of cracker crumbs for every five spoonfuls of the meat, the juice and a pinch of the grated peel of a lemon, a quarter teaspoonful of made mustard, a pinch of cayenne pepper and a quarter teaspoonful of salt. Melt two tablespoonfuls of butter in a saucepan, add the crab mixture and toss about with a silver fork until very hot. Fill the back shells of the crabs with this, stick tiny bits of butter on top, sift fine crumbs over all and cook to a light brown in a quick oven. Pretty and inexpensive dishes of colored china, imitating the shells and claws of crabs, in which deviled and escalloped crabs may be baked, are for sale by crockery dealers. Serve hot. Pass lemons and crackers with this dish. Soft Shell Crabs. Pull off the spongy parts on the back, under the sides of the shell and from the lower side of the body. Wash and wipe the crabs, dip in raw beaten egg, then in fine crumbs, and fry in hot salted lard about ten minutes. Drain off the fat, lay on a heated platter, garnish with parsley and send around lemons cut into eighths with them, also cayenne pepper. Maryland Deviled Crabs. Take one dozen crabs

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