Deviled Crabs
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 87. The excerpt below is the record exactly as published.
Deviled Crabs. Use one cup chopped crab meat, one-half cup finely chopped mushrooms, two tablespoons butter, two table- spoons flour, one cup white stock, yolks two eggs. Sea- son with salt, pepper, paprika and parsley, and one- fourth cup sherry wine. Make sauce with butter, flour and stock, add yolks of eggs and seasonings, then the crab meat and mushrooms. Fill crab shells rounding full, cover with buttered crumbs, and bake until crumbs are brown. Shad Roe, Tartar Sauce. Clean shad roe, and cook in boiling salted w^ater, witli a tablespoon of lemon juice added, for twenty minutes. Plunge into cold water, drain, and remove all membrane and split in halves, brown in hot butter on both sides, and serve with Tartar sauce. This is much esteemed as an entree. Sweetbreads a la Spanish. For six Spanish peppers use one pair of sw^eet- breads, parboiled and cut into small pieces; two table- ENTREES. 180 spoons butter, two tablespoons flour
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