Deviled Crabs

Ingredients

• 1/2 cup milk
• 1 small can crab meat
• 1/4 teaspoon salt
• Little nutmeg
• mustard
• and pepper
• 1 teaspoon lemon juice
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 tablespoon chopped parsley
• 2 yolks of eggs, boiled hard

Method

1. 1

   To the hot milk and melted butter add the flour and cook two minutes; add crab meat, shredded, and the seasonings, lemon juice and yolks of eggs, sieved.

2. 2

   Fill shells, cover with crumbs and butter, and bake in hot oven about 15 minutes or until brown.

3. 3

   This fills 6 shells.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.

and pepper inside and out. Make a dressing of pints dry bread, moistened with tomato juice and one cup chopped celery. Fill the fish with dressing and sew or tie up. Flour slightly and lay on celery stalks and bits of butter and bake ij/2 hours in pints water. CODFISH BALLS. Mrs. G. K. Pegram, Lincoln, Illinois. Soak codfish over night. In the morning shred fine; pour on enough boiling water to cover ; after boiling a few minutes drain and put on other hot water; cook ^ hour; when done add ^ pint milk, butter size of an egg, and a tablespoon flour mixed in the milk. When cold make into balls, roll in cracker or bread crumbs and brown in boiling lard. FRIED OYSTERS. Mrs. J. A. H., Paris, Ky. Drain fine large oysters on a towel, season with salt and pepper and roll in cracker powder, first dipping them in well beaten egg. Have a frying pan of boiling lard and fry a pretty brown. Serve on dish garnished with parsley. 38 THE EDWIARDSVTLLE COOK BOOK. SCALLOPED OYSTERS. Mrs. E. A. Keller. Putter a deep baking dish; place upon the bottom a layer of oysters, sprinkle them with cracker crumbs until they are quite concealed, add a little pepper and salt and small bits of butter here and there. Add another layer of oysters and then more cracker crumbs and seasoning and so continue in alternation until dish is full, ending with crumbs. Moisten generously with milk ; bake in quick oven and serve at once in baking dish. OYSTER OMELET. Mrs. H. E. Wakeman, Lincoln, Illinois. Put about 25 oysters into a saucepan and cook slowly until the gills are curled, drain, saving the liquor ; put a tablespoon butter into a saucepan ; when melted add i tablespoon flour, ^2 teaspoon salt and ^4 teaspoon pepper; measure liquor and add milk to 'make ^ pint. Stir until thickened, add the oysters ; make a plain omelet and pour upon it the oyster sauce. Serve at once. BROILED MACKEREL. Mrs. S. T. Robinson. In the evening wash mackerel well in several waters and soak over night. In morning heat skillet well, use heaping table- spoon, half lard, half butter, when hot place mackerel in pan open side down. Turn two or three times until done. Serve with butter gravy in which it was cooked, poured over. BROILED MACKEREL. Mrs. H. II. hMrman. Soak over night with open side down. In morning, rinse and suspend, head down to drain. Place in wire broiler over a hot bed of coals, turning often. Remove to hot platter; season with pepper and butter and garnish with parsley. FISH. 39 DEVILED CRABS. Mrs. J. E. Stillwell. Y2 cup milk, 1 small can crab meat. 1/4 teaspoon salt. Little nutmeg, mustard and pep- per. teaspoon lemon juice. 1 tablespoon butter. 1 tablespoon flour. V2 tablespoon chopped parsley. 2 yolks of eggs, boiled hard. To the hot milk and melted butter add the flour and cook two minutes ; add crab meat, shredded, and the seasonings, lemon juice and yolks of eggs, sieved. Eill shells, cover with crumbs and butter, and bake in hot oven about 15 minutes or until brown. This fills g shells. SALMON LOAE. Mrs. I. C. Sanders. 1 can salmon. 1 egg. 6 crackers, rolled flne. Salt. V2 cup milk.

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