Deviled Crabs

Ingredients

• one tablespoonful of flour
• one tablespoonful of butter
• one-third of a teaspoonful of salt
• a dash of cayenne
• three-quarters of a cupful of veal or chicken stock
• the beaten yolks of two eggs
• two tablespoonfuls of sherry
• one cupful of the canned crab meat
• one heaping teaspoonful of chopped parsley

Method

1. 1

   Melt butter and flour, add stock, then eggs, sherry, mushrooms, and crab meat.

2. 2

   Fill shells and bake or fry until golden brown.

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.

one tablespoonful of flour, a dash of salt, pepper and mace, and one-half a cupful of thin cream, and stir until thickened. Add one heaping tablespoonful of soft bread crumbs and one heaping cupful of diced lobster meat and cook for a moment, then add a teaspoonful of lemon juice, a teaspoonful of chopped parsley and the beaten yolk of an egg and turn into the cleaned lobster shell. Cover with fine crumbs and brown in a quick oven. 40 TABLE TALK'S ILLUSTRATED COOK BOOK DEVILED CR.\BS. In a saucepan put one tablespoonful of flour, one tablespoonful of butter, one-third of a teaspoonful of salt and a dash of cayenne. Stir over the fire until melted and mixed, then gradually add three-quarters of a cupful of veal or chicken stock. Stir until thick and smooth, then add the beaten yolks of two eggs, two tablespoonfuls of sherry, three fresh mushrooms chopped and one cupful of the canned crab meat. Stir for three minutes, then take from the fire, add one heaping teaspoonful of chopped parsley, more salt and pepper . DEVILED CRABS

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