Deviled Crabs
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 10. The excerpt below is the record exactly as published.
DEVILED CRABS. to season very highly and, if liked, a suspicion of made mustard. When cold fill the shells with the mixture, smoothing them off, rounding full. Sprinkle with fine, dry bread crumbs, slightly moistened with a little melted butter and bake in a very hot oven until browned ; or dip into slightly-beaten egg, roll in fine crumbs and fry golden brown in deep, smoking-hot fat. CRABS A LA CREOLE. Peel and chop fine one small onion; open one green pepper, remove the seeds and mince ; fry with the onion in one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.