Deviled Crabs

Ingredients

• one can crabs
• three hard boiled eggs
• one-third as much cracker crumbs
• two spoons of butter
• pepper to taste
• salt to taste
• mustard to taste
• a bit of onion is an improvement
• grated ham adds to it

Method

1. 1

   Add to the crabs the cracker crumbs, butter, pepper, salt, mustard, and chopped eggs.

2. 2

   Either put back in the top shell and bake, or bake in a greased bowl.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 10. The excerpt below is the record exactly as published.

Deviled Crabs. — One can crabs, three hard boiled eggs, pep- per, salt, mustard, butter. Add to the crabs one-third as much cracker crumbs, two spoons of butter ; pepper, salt and mustard, and eggs chopped fine. Either put back in the top shell and bake, or bake in a greased bowl. A bit of onion is an improve- ment. Garnish with parsley. Grated ham adds to it. Stewed Crabs — No. 3. — Take one dozen crabs well picked from the shell, after being boiled. Boil one pint of fresh milk, with a teaspoonful of finely chopped onion, one tablespoonful of butter, salt, red and black pepper to taste

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