Deviled Crabs

Ingredients

• as many crabs as will furnish six ounces of meat
• six ounces of the crab meat
• two ounces of bread crumbs
• two hard boiled eggs
• the juice of half a lemon
• a little cayenne pepper
• salt

Method

1. 1

   Boil crabs to obtain meat, cool, and remove from shells.

2. 2

   Mix crab meat with bread crumbs, chopped eggs, lemon juice, cayenne, and salt.

3. 3

   Fill shells with the mixture, sprinkle with bread crumbs, and bake until slightly browned.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.

Deviled Crabs Boil as many crabs as will furnish six ounces of meat. When cool enough to handle, remove the meat from the shells, cut it into small pieces, and clean the shells thoroughly. Add to six ounces of the crab meat two ounces of bread crumbs, two hard boiled eggs chopped, the juice of half a lemon, a little cay- enne pepper and salt

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