Deviled Crabs

Ingredients

• four dozen boiled hard-shelled crabs
• an onion cut in pieces
• an ounce of butter
• a dozen chopped mushrooms
• a tablespoonful of chopped parsley
• four ounces of bread-crumbs
• half a gill of tomato sauce
• a pinch of salt
• a pinch of pepper
• a little cayenne

Method

1. 1

   Chop the crabs fine.

2. 2

   In a saucepan, sauté the onion in butter until slightly colored.

3. 3

   Add mushrooms, parsley, soaked bread-crumbs, salt, pepper, cayenne, and tomato sauce.

4. 4

   Mix well and cook for five minutes.

5. 5

   Fill the crab shells with the mixture, cover with bread-crumbs, add melted butter on top, and bake until light brown.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 27. The excerpt below is the record exactly as published.

four dozen boiled hard-shelled crabs and chop up fine. Put in a saucepan an onion cut in pieces, and an ounce of butter. When beginning to color slightly, add a dozen chopped mushrooms, a ta- blespoonful of chopped parsley, and four ounces of bread-crumbs, which you have previously soaked in consomme, and then pressed almost dry ; a pinch of salt and pepper, a little cayenne, and half a gill of tomato sauce (Art. 90). Mix all well together on the fire, and cook for five minutes. Wash your shells and fill them with the foregoing, cover them with bread-crumbs, and a very little melted butter on top ; send to the oven and color a light brown. 166. Deviled Crabs. Proceed as for the fore- going, putting a tablespoonful of mustard in the above mixture, and a layer of mustard on top of each crab before covering with bread-crumbs. 167. Clam Fritters. Take fifteen clams, which chop very fine, and put in a bowl with two ounces of flour, two eggs, a pinch of salt and pepper, and a tablespoonful of parsley, which chop fine. Mix all thoroughly together. Put some lard in a frying-pan, into which, when very hot, throw a tablespoonful of your mixture at a time, until you have used the entire quantity ; fry on both sides, and serve. 168. Oyster Fritters. Prepare as the fore- going. 169. Fish-Balis. Wash and peel six potatoes, boil them in a pint of water, with salt, drain them, mash them thoroughly ; add an ounce of butter

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