Deviled Crabs Norfolk

Ingredients

• one tablespoonful of melted butter
• 1 tablespoon of flour
• Y> euP °f cream or milk
• 1 pi*t of crab meat
• two chopped hard cooked eggs
• sprig r>f parsley
• dash of Worcestershire sauce

Method

1. 1

   Make white sauce by mixing butter and flour; add cream or milk and let come to a boil, stirring constantly.

2. 2

   Add salt and pepper.

3. 3

   Then add crab meat, chopped eggs, parsley, and Worcestershire sauce, and place in shells.

4. 4

   Brush with melted butter and cracker crumbs and bake in slow oven until well browned.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 49. The excerpt below is the record exactly as published.

DEVILED CRABS NORFOLK Make *i white sauce by mixing one tablespoonful of melted but- ter and 1 tablespoon of flour; add Y> euP °f cream or milk and let come to a boil, Stirling constantly. Add salt and pepper. Then add 1 pii*t of crab meat, two chopped hard cooked eggs, sprig r>f parsley, dash of Worcestershire sauce

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