Deviled Crabs

Ingredients

• Yolks of 4 hard-cooked eggs
• 2 Tbsp. flour
• 2 Tbsp. butter
• 1 cup cream
• 1 can crabmeat
• 1 1/2 cups and 1 Tbsp. chopped parsley

Method

1. 1

   Mix all ingredients, rubbing the egg yolks fine.

2. 2

   Season to taste and mix with about 2 scant cups of bread crumbs.

3. 3

   Place in a baking dish or crab shells and bake in a 375° oven for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 35. The excerpt below is the record exactly as published.

Deviled Crabs Shrimp Curry Skillet Stroganof Sandwiches Barbecued "Hamburg' Garden Gravy Beef- Noodle Casserole Beef Straganoff Veal in Sour Cream Ham Loaf Ham Loaf and Sauce Salmon Loaf Pressed Chicken Loaf Chicken Loaf Chili Spanish Rice Tacos Chili Casserole Enchiladas Tamale Casserole Bar-B-Q Hamburgers Bacon Rolls Hot Dogs-Week-End Style Southern Chicken Pot Pie Festive Chicken Cass, Bar-B-Q Chicken Raised Meat Balls Chicken Spaghetti Cauliflower Oriental Chicken Supreme Meat Loaf Dutch Meat Loaf Barbeque Sauce Hamburger Bean Ring One Dish Meal Spareribs & Sauerkraut Meat Rolls Beef & Potato Loaf Beef Pinwheels Mushroom Sauce Sweet & Sour Meatballs Italian Meat Balls Chop Suey Rice Cass, Beef Stew Baked Lasagne STUFFED CABBAGE ROLLS Irene Nettles 12 large cabbage leaves--Cover with boiling water and let stand until limp-“Drain--Cut out hard center of leaf--Mix 11/4 lb0 ground meat 1/2 tsp. pepper, 2 tsp9 salt, 1 cup cooked rice or 1/2 cup raw rice, 1 egg9 Grease pan with 2 Tbsp. cooking oil--Place equal portions of meat mixture in center of each leaf and roll up and place in pan — -Mix two 8 oz„ cans of tomato sauce, 1 Tbsp0 brown sugar, 1/4 cup water (if raw rice is used, use 1/2 cup water) , 1 Tbsp. vinegar--Pour over rolls and bake 1 hr. in 3.50° oven. CHEESE SOUFFLES 1 cup thick white sauce 1/4 tsp. dry mustard Dash of cayenne pepper 1 cup shredded sharp cheese 3 egg yolks, well beaten 3 egg whites 1/4 tsp0 cream of tartar Heat oven to 350° — To basic thick white sauce while still on stove, add mustard, pepper and cheese — Remove from heat and stir gradually into egg yolks . — Beat egg whites and cream of tartar until stiff--Fold in cheese mixture — Pour into 6 ungreased custard cups and bake 20- 25 minutes, or until puffed and golden brown — Serve immed. Makes 6 servings . To make crabmeat sauce, carefully stir 1/2 to 1 cup cooked crabmeat into 1 cup med. white sauce. 115 GUMBO Emma Breckenridge Most everyone likes a good gumbo--it is an original and cherished possession in So-La kitchens . It may be made with file or okra — File is added just before serving after taken from the stove--Okra is cooked with the gumbo8 (File is sassfras powdered leaf) . Gumbo is a wonderful means of using leftovers — “ham, turkey, and seafoods — Gumbo is best served over mounds of hot rice* Shrimp Gumbo 2 lbs. shrimp 2 Tbsp* butter or oil 2 Tbsp. flour 3 cups okra chopped or 1 Tbsp. file 2 onions chopped 1 can tomatoes 8 cups water 1 bay leaf 1 tspe salt 3 pods garlic red pepper Peel shrimp uncooked and devein-- Make roux of flour and oil — Add shrimp to this for a few minutes stirring constantly-- Set aside — Saute okra and onions in butter or oil — Add tomatoes when okra is nearly cooked — Then add water, bay leaf, garlic, salt and pepper — Add shrimp and roux — Cover — Cook slowly for 30 min. — Remove bay leaf — Oysters and crab can also be added--Serves 6-8. 116 LAMB CURRY Cleo Griffin 1 cup chopped onions 4 Tbsp0 salad oil 2 1/4 c3 diced celery 1 Hasp flour 4 1/2 c0 diced leftover lamb 2 tsp0 curry powder 1 1/8 Co leftover gravy 3/4 Co boiling water Salt to taste Sautd onions and celery in salad oil until tender--Stir in flour--Add lamb, curry powder, gravy, water, and salt--Simmer 15 minutes and serve over rice. GIRMEN-KEISHLER RING Avis Perisho (German hot dish — very rich and good) Crust: 11/2 cup flour 1/2 cup shortening 3/4 tsp0 salt 4 Tbsp» water (make thick crust) Filling: 1/4 lb. grated cheese 12 crisply fried bacon pieces 1 medo chopped onion 1 Tbspo butter Custard: 3 eggs 1 Tbsp. flour Salt, nutmeg 2 cups light cream 1 Tbsp. butter Bake 40 minutes at 375 degrees. 117 FRUIT FILLED PORK CHOPS lone Jordan 1/2 cup chopped apple 1/2 cup chopped prunes 1/4 cup diced celery 1/4 tsp, cinnamon 1 Tbsp9 brown sugar 1/4 cup prune liquid or 4 thick sliced pork chops water (pocket at least 1" thick) 1 Tbspo shortening 2 Tbsp, water Combine first 6 ingredients (moving across) in a small saucepan — Place over low heat and cook slowly until thick — Trim excess fat from chops — Fill pockets with fruit stuffing--Skewer opening with toothpicks to hold filling- -Brown chops on both sides — Add water , cover-- Cook on low heat for 30 minutes . SHRIMP ERNIE Joanne Hardy Devein, shell and remove tails of 1 lb. jumbo shrimp--Marinate 1 to 2 hours in: 1 cup Wesson oil 1 1/2 tsp, salt 2 Tbsp. catsup 1/2 tsp» paprika 1/2 pod garlic (chopped fine) Put shrimp on sides in shallow pan — Pour some sauce over them — Broil at 350° for 3-5 minutes on each side--Serve hot. 118 ROUX Emma Breckenridge "First you make a roux" --French cooks begin a recipe with those words-- 2 Tbsp0 butter, shortening, or bacon drippings-- 2 Tbspa flour Brown flour in butter or oil--Stir constantly- -Cook to dark brown-- Donat burn--A slightly burned roux will ruin a savory dish0 ORIENTAL TUNA Lu Dean Woodward Place the following ingredients in layers in a buttered casserole--Have a layer of nuts and noodles on top-- 1 can chunk tuna 1 can cream of mushroom soup diluted with 1/4 c0 milk 1 cup finely chopped celery 2 Tbsp0 chopped onion 2 tsp0 cut-up pimiento 1 lg0 can chow mein noodles 1/2 cup cashew nuts Bake 30 or 45 minutes 0 SHRIMP CREOLE Cleo Griffin 5 lbo shrimp--clean first, then put in: 5 cups cold water, 1 Tbsp. salt, 1 tsp0 hot sauce, 4 red chili pepper pods, 3 cloves, handful of celery leaves and parsley, 2 lemons (sq ueeze juice and put peel in also) . Boil 5 minutes--Cool together-- Sautd 1 1/2 Co chopped green onions, 4 ribs celery, chopped, 3/4 cup parsley, chopped, 1/4 lb„ butter (some Crisco if needed), 5 pods garlic, chopped (add after other is started) --Add shrimp, 2 cans tomato paste, 1 can tomatoes, 3 cups sauce from shrimp, scant Tbsp. salt, 11/2 tsp hot sauce, 1 tsp. black pepper, 1 1/2 tsp0 thyme, 5 bay leaves--Cook slowly two or three hours--Serve over rice--Serves 12-14 0 DEVILED CRABS Ida B, Sneider Yolks of 4 hard-cooked eggs; 2 Tbsp. flour 2 Tbsp. butter; 1 cup cream; 1 can crabmeat or 1 1/2 cups and 1 Tbsp. chopped parsley

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