Deviled Crabs

Ingredients

• 1 dozen hard shell crabs
• 3 tablespoons of stale bread crumbs
• ½ wine glass of cream
• yolks of 3 hard boiled eggs
• 1 tablespoon of butter
• pepper
• salt

Method

1. 1

   Boil crabs for 15 minutes, then remove meat and chop fine.

2. 2

   Mix with bread crumbs, cream, egg yolks, butter, pepper, and salt.

3. 3

   Fill shells, sprinkle with bread crumbs and butter, and brown in a quick oven.

Nutrition per serving

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.

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

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