Deviled Crabs (Alternate)

Ingredients

• 15 crabs
• 2 tablespoons of butter
• 1 coffee cup of cream
• 1½ tablespoons flour
• 1 tablespoon chopped parsley
• yolks of 4 hard boiled eggs
• salt
• cayenne pepper
• ½ teaspoon lemon juice

Method

1. 1

   Boil crabs, remove meat, and prepare a cream mixture in a double boiler.

2. 2

   Stir in yolks, seasonings, and crab meat.

3. 3

   Fill shells, cool, and brown in hot lard or oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 22. The excerpt below is the record exactly as published.

salt, roll in cracker dust or bread crumbs, fry in hot lard. Salmon Croquettes. One can of salmon, 1 egg well-beaten, ^ cup of bread crumbs, salt and cayenne pepper, juice of % lemon. Drain liquor from sal- mon and mince fine, add 1 kitchen spoon of butter, the season- ing, and if not moist enough, a little of the liquid, with the crumbs, form in shape, roll in cracker dust, and set on ice for 1 hour. Fry in hot lard, drain in wire basket, and serve hot, with cheese sticks. Deviled Crabsi Boil 1 dozen hard shell crabs 15 minutes, when cold remove meat and chop fine ; add 3 tablespoons of stale bread crumbs, % wine glass of cream, yolks of 3 hard boiled eggs chopped, 1 table- spoon of butter, pepper and salt. Mix well and fill shells, sprinkle top of each with rolled bread crumbs and bits of butter, brown in a quick oven. Deviled Lobster. One can of lobster, 1 pint of rich cream, 1 tablespoon of flour, salt and cayenne peT>r»er. Put cayenne pepper and salt on lobster, then put cream and lobster in saucepan, bring to boiling point, add butter and flour and cook a few minutes. Remove frqm fire and cover with cracker crumbs, set in oven to brown. Serve hot. Cod Fish Souffle. Take % pound of cod fish, put in cold water to soak 12 hours, then drain and pick to pieces. Add to it 1 pint of light mashed Irish potatoes, 4 tablespoons of hot cream or hot milk, and 2 well-beaten yolks. Mix and fold in the whites well frothed ; make into balls, dip in beaten egg and cracker crumbs; fry in boiling lard. Cod Fish Croquettes. One pint of cold boiled cod fish, % pint of sweet cream, 2 table- spoons of flour, yolks of 4 hard boiled eggs, 1 tablespoon of butter, 1 tablespoon chopped parsley, ^ nutmeg grated, salt and cayenne pepper. Put cream in double boiler, blend buttter and flour and add to cream, stir and cook 2 minutes ; remove from fire, add fish minced fine, yolks, salt, parsley and nutmeg, shape and din in beaten egg and cracker crumbs ; fry in hot lard ; drain on wire basket. Serve hot for lunch or tea. Deviled Crabs. Take 15 crabs, 2 tablespoons of butter, 1 coffee cup of cream, IY2 tablespoons flour, 1 tablespoon chopped parsley. Boil the crabs, remove meat carefully, put the cream in double boiler and when it KENTUCKY BBCECPT :600K. 39 ' . II-.. I ... I I , .1 III I I . II., scalds, add the flour and butter well blended. Stir mixture until smooth, then add yolks of 4 hard boiled eggs mashed fine, salt and cayenne pepper, % teaspoon lemon juice and the crab meat mix well and have it highly seasoned. Wash shells and wipe dry, fill with the mixture, leave them until cold. Beat 1 egg, put a little on each shell, then sprinkle with bread crumbs. Place in a wire basket, dip in hot lard until a light brown. Or if preferred omit the egg, ilse bits of butter on top of each crab, with the bread crumbs. Set in oven to brown. Brook Trout. Wash trout in salted water, score a little across the back, rub well with Lucca oil and broil slowly. Serve on a very hot dish with melted butter, or Maitre d 'Hotel sauce. Spanish Mackerel* Draw by the gills, wash and rub with coarse salt, trim off fins closely. Split down the back, remove the bone, wipe dry and season with salt and pepper. Rub well with butter or oil. Broil slow- ly until done. Put on a hot dish. Serve with butter sauce. Deviled Grabs. Drain liquor from canned crabs. Make a dressing of 1 hard boiled egg, 1 raw egg, 1 tablespoon butter, 1% tablespoons of vine- gar, 1 teaspoon of mustard, % teacup of boiling water, cayenne pep^ per to taste, a pinch of salt. Eub the cooked yolk in the butter, then the vinegar, pepper, mustard and salt. Stir in the raw yolk beaten light, and the white chopped fine, the uncooked white, then boiling water. Add this dressing to crabs, mix well. Fill shells carefully and sprinkle grated bread crumbs and bits of butter on top of each shell ; set in oven to brown. This quantity fills 12 shells. Serve hot in the shells. Creamed Shrimp. Set blazer over hot water in chafing dish, put in it 1 pint of cream, 1 can of shrimp drained of all liquor; l^ teaspoon paprika, % teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine. Serve on rounds of toast. Shrimp Newburg. One can of shrimp, 1 cup mushrooms, 1 pint rich milk, 1 table- spoon butter, 1 tablespoon flour,

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