Deviled Crabs (Hard Shell)

Ingredients

• 2 dozen crabs
• ¼ teaspoon mustard
• 1 egg
• 1 teaspoon thyme
• ¼ teaspoon salt
• Ground cloves
• allspice
• Little black or red pepper
• parsley
• 1 level tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon of chopped onions

Method

1. 1

   Boil two dozen crabs twenty minutes with a little salt, then remove meat, reserving the number of empty shells needed.

2. 2

   The meat from two dozen crabs will fill nine shells.

3. 3

   Cut the crab meat fine, mix it well with one raw (beaten) egg and the pepper, mustard, cloves, allspice, parsley, and thyme; add the olive oil, butter, and chopped onion.

4. 4

   Let all stand a short time in a bowl until the meat is seasoned, stuff the empty shells, place them in a pan for baking, cover them with another raw beaten egg, mix with fine salted bread crumbs; bake in oven about fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 12. The excerpt below is the record exactly as published.

J teaspoon salt. 2 tablespoons of butter. Few grains of pepper. 2 tablespoons of flour. 1 teaspoon lemon juice. Melt the butter; add flour, and when thoroughly blended add the cream and seasonings. Cook until thick; then add the lobster meat or fish which has been cooked previously. Without peeling the tomatoes scoop out the tops and fill with creamed fish or lobster. Put in hot FISH. 41 oven, and cook until tomatoes are thoroughly done. Then serve with allemande, bechamel, or mushroom sauce. SOFT-SHELL CRABS. Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned while frying. TO CLEAN A CRAB. Lift and fold back the tapering points which are found on each side of the back shell, and remove spongy substance that lies under them. Turn crab on its back, and with a pointed knife remove the small piece at lower part of shell, which terminates in a point: this is called the apron. TO BROIL A CRAB (Soft Shell). Clean crab, sprinkle with salt and pepper, dredge with flour, and broil in butter. Garnish with water cress and lemon, and serve with or without tartar sauce. TARTAR SAUCE. One half cup of mayonnaise dressing (No. 1) ; add one teaspoon onion juice, a dessertspoon chopped capers, one teaspoon chopped pickle. DEVILED CRABS (Hard Shell). 2 dozen crabs. J teaspoon mustard. 1 egg. 1 teaspoon thyme. J teaspoon salt. Ground cloves, allspice, and Little black or red pepper. parsley. 1 level tablespoon butter. 1 tablespoon olive oil. 1 teaspoon of chopped onions

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