Deviled Crabs

Ingredients

• one dozen crabs
• three eggs, well beaten
• two tablespoonfuls Vienna bread crumbs
• four of melted butter
• one of olive oil
• one tablespoonful of chopped parsley
• salt and pepper to taste

Method

1. 1

   Boil crabs for 20 minutes, cool and pick meat.

2. 2

   Mix with eggs, bread crumbs, melted butter, olive oil, parsley, salt, and pepper.

3. 3

   Fill shells, dip in beaten eggs and bread crumbs, and fry in hot lard.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.

DEVILED CRABS. BY MES. M. 8. QUAY. (Wife of Senator from Pennsylvania.) OIL one dozen crabs twenty minutes; when cold, pick. Three eggs, well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley

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