Deviled Crabs

Ingredients

• one can of No. 2 crabs
• three tablespoonfuls of butter
• one of flour
• a teacup of rich, boiling milk
• one teaspoonful of mustard
• three tablespoonfuls of lemon juice
• the mashed yolks of two hard-boiled eggs
• chopped whites of two hard-boiled eggs
• one raw egg well beaten

Method

1. 1

   Remove the top from the can and empty its contents into a bowl.

2. 2

   Squeeze out all the water.

3. 3

   Rub butter and flour together, pour into boiling milk, and cook for 2-3 minutes.

4. 4

   Season with cayenne and salt.

5. 5

   Add crab meat, mustard, lemon juice, yolks, and whites of eggs.

6. 6

   Mix thoroughly, fill shells, brush with yolk, sprinkle with crumbs, pour milk or cream over, brown in oven, and serve hot.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 18. The excerpt below is the record exactly as published.

DEVILED CRABS. To one can of No. 2 crabs. — Remove the top from the can and empty its contents into a bowl. Squeeze from them all the water. Rub three tablespoonfuls of butter and one of flour together. Pour into a teacup of rich, boiling milk, and let cook two or three minutes. Season with cayenne pepper and a very little salt. Take from the fire and add your meat, then one tea- The Complete Cook Book. 45 spoonful of mustard well stirred, three tablespoonfuls of lemon juice, the mashed yolks and chopped whites of two hard-boiled eggs and one raw egg well beaten separately. Mix thoroughly and fill the shells. Brush over with yolk of egg and sprinkle with bread crumbs and pour over each one a tablespoonful of milk or cream. Brown in oven and serve hot. CRABS ON TOAST. Put into a chafing dish one tablespoonful of butter. When melted add one tablespoonful of celery, chopped very fine. Slightly thicken one-half cup of cream or milk with a little fiour and one canful of crab. (Small crabs are sweetest.) Stir until you think enough mois- ture has evaporated. Add one tablespoonful of sherry; salt and pepper. Serve on thin slices of nice toasted bread. SOFT SHELL CRABS. Use them only when freshly caught, as the shells harden after twenty-four hours. Pull off the sand bags and the shaggy substance from the side; then wash, and wipe dry ; sprinkle with salt and pepper ; roll in crumbs, then in egg, again in crumbs, and fry in smok- ing hot lard. SCALLOPED CRABS— NEW ORLEANS. Boil the crabs a half-hour in salted boiling water, then take them out and open them, pick out the meat and chop it up with one-third as much mushrooms and a piece of bread the size of a walnut soaked in stock, to make one piat of crab meat. Heat a tablespoonful of butter and one small onion, grated in a frying pan, and stir to a roux in one teaspoonful of flour. Take from the fire and stir in carefully one small cup of hot milk. Season to taste with salt, black and cayenne pepper and a saltspoonful of dry mustard. Add the powdered yolks of two hard-boiled eg

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