Deviled Crabs

Ingredients

• 6 hard-shell crabs
• 1 tablespoonful butter
• 3 tablespoonfuls fine-minced white onion
• 1 crushed clove of garlic
• 1 cupful chicken or veal broth
• 1/2 teaspoonful salt
• 1/4 teaspoonful English mustard
• 1 cupful fine-chopped mushrooms
• 1 teaspoonful fine-chopped parsley
• the yolks of 3 eggs
• 1/2 teaspoonful fine bread crumbs
• 1/2 teaspoonful melted butter

Method

1. 1

   Boil the crabs for 12 minutes, then extract the meat.

2. 2

   In a saucepan, melt butter, add onion and garlic, and cook for 5 minutes.

3. 3

   Add broth, seasonings, mushrooms, and crab meat; cook for 15 minutes.

4. 4

   Stir in egg yolks, then fill crab shells with the mixture, sprinkle with bread crumbs and melted butter, and bake until light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 91. The excerpt below is the record exactly as published.

6 hard-shell crabs ; when cool enough to handle extract all the meat, and set aside. Prepare 12 fish force- meat balls, boil them in salted water ; place 12 freshly opened oys- ters with their liquor over the fire, boil 3 minutes, then take the oysters out of their liquor. Melt 1 tablespoonf ul butter, add 1 ta- blespoonf ul fiour, stir and cook 3 minutes without browning ; add 1 cupful white bouillon, Vg cupful of the oyster liquor ; season with 1 even teaspoonful salt, Vs ^^^^ teaspoonful white pepper, y^ pint small canned mushrooms, and a small bouquet, boil 5 minutes ; re- move the bouquet, boil 10 minutes longer. Mix the yolks of 2 eggs with the juice of Vs lemon, add it to the saucepan, adding also the oysters and the crab meat, and heat it till nearly boiling ; then re- 188 SEA FOOD, Em moye f xx>m flrO) add 3 tablespoonf nls cream ; pat the f oroemeat balk on an oblong warm dish^ ponr the ragout over, and gamiah with fiUeti of fish) rice, or nadle border. Deyilled Crabs. — Drop 6 hard-shell crabs into boiling water, and boil 12 minutes ; remoye with a skimmer, and when cold open and pick out all the meat ; place a saucepan with 1 tablespoonfol batter and 3 tablespoonfuls fine-minced white onion over the fire, add 1 crushed clove of garlic, and cook for 5 minutes ; add 1 cdpful chicken or Teal broth ; season with 7s teaspoonf ul salt, Vt even tea- spoonful English mustard, 1 cupful fine-chopped mushrooms, 1 tea- spoonful fine-chopped parsley, and the crab meat; stir and cook 15 minutes ; remoTe to side of stove, add the yolks of 3 eggs, and stir a few minutes. Divide this mixture into 6 well-cleaned crab shells, smooth with a knife, and Sprinkle over each Y, teaspoonfnl fine bread crumbs and V^ teaspoonf ul melted butter. Lay the shells on a shallow tin pan, and bake till light brown in a hot oven. Serve at once on a dish, garnish with water cresd or parsley, or serve in the folds of a napkin. SOFT-SHELL CRABS. In season from May till October. The soft-sJiell crabs are nothing more than hard-shdl crabs after shedding their shell. Soft-shell Crabs^ Fried. — Remove the spongy substance and the sand bags from the sides, wash, wipe dry, drop them into boiling lard, and fry light brown; take them out with a per- forated skimmer, sprinkle a little fine salt all over, and serve hot, garnished with fried parsley, or the crabs may be dipped in beaten egg and rolled in cracker dust, then fried ; some prefer to dip them in a batter made the same as for Clams Fried in Batter. Soft-shell Grabs ft la Maitre d'H6teL— Clean, wash well, and wipe dry 6 soft^shell crabs; brash over with melted batter or oil, season with 1 even tablespoonfol salt, Vt even teaspoonfnl pepper ; pat them on a broiler, and broil over a clear fire about 5 minutee FB0Q8. 189 on each dde. Serve at onoe on a hot digh on buttered toast with 1 otinoe maitre d'hdtel batter spread over. In place of toast, 6 small dices of bread fried in butter may be laid under the orabs. FROGS. In season the year round; they are considered best from June to October. Frog8^ Fried. — Season 12 well-cleaned frog legs with 1 table- spoonful salt, let lie 7^ hour ; then dust with flour, dip in beaten ^g, and roll in bread crambs; fry in hot fat to a fine color, and serve with Tartar sauce k PaHemande. Frogs & PEspagnole*— Season 12 frog legs with 1 tablespoon- ful seasoning salt, put into a dish with the juice of 1 lemon, and let lie 1 hour ; then place a saucepan with 2 ounces butter over the fire, add 1 fine-chopped onion, a small clove of crushed garlic, Y^ fine- chopped green pepper, cook 5 minutes ; add the frogs, cover and cook 10 minutes ; add 3 fine-cut ripe tomatoes and Yt cupful small mushrooms, cover and cook till tender. Serve with boiled rice. If mushrooms are not at hand they may be omitted. Frogs ft la Ponlette. — Season 12 well-cleaned and washed frogs with 1 tablespoonful seasoning salt. Melt 2 ounces butter in a low, wide saucepan, put in the frogs, add 4 tablespoonf uls white wine, cover and cook till done without browning. Place a small saucepan with 1 ounce butter over the fire, add 1 tablespoonful flour, cook 3 minutes ; add 1 Ys cupful white broth, Yi cupful mushroom liquor, a small bouquet, and 1 even teaspoonf ul salt ;

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