Devilled Crabs

Ingredients

• 2 tablespoons butter
• 1 teaspoon finely chopped onion
• parsley
• 2 tablespoons flour
• 1 cup chopped crab meat
• 4 teaspoon mustard
• # cup white stock
• 8 tablespoons Sherry wine
• 4 teaspoon beef extract
• Yolks 2 eggs
• Bread crumbs
• Cayenne

Method

1. 1

   Cook butter with onion for three minutes.

2. 2

   Add flour mixed with mustard and pour on gradually white stock, Sherry wine, and beef extract; then add parsley.

3. 3

   Bring to boiling point, and add egg yolks and crab meat.

4. 4

   When well mixed, add mushroom caps and season with salt and cayenne.

5. 5

   Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter.

6. 6

   Bake until crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 66. The excerpt below is the record exactly as published.

DEVILLED CRABS. Curoxen Mousse with SavuTERNe JELLY. SADDLE oF MurtrTon. WuHite Potato CRroQueETreEs. CakkoTs AND Turnips A LA POULETTE. Currant Mint Sogset. MvusHROOMS AU CASSEROLE. Roast Grouse, Breap Sauce. WatTeroress Sauap. Wiuutarp SouFrfteé. STRAWBERRY IcE CREAM. SaLtEp ALMONDS. BoNBONS. CRACKERS. CHEESE. Caré Norr. Company and Formal Dinners. 247 GRAPE FRUIT. Wipe grape fruit and cut in halves crosswise. With a small sharp pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion which divides fruit into sections. Remove tough portion in one piece, which may be accomplished by one cut with the scissors at stem, or blossom end, close to skin. Sprinkle fruit pulp left in skin generously with sugar and pour over each half one teaspoon, each, gin and Cherry Cordial. Let stand five minutes in a cold place. Place on fruit plates, allowing one-half grape fruit to each person. CHICKEN CONSOMME WITH OYSTERS. Wash one pint small oysters and parboil in their own liquor. Remove oysters and add oyster liquor to five cups highly seasoned chicken stock. Clear stock, using the whites of two eggs and two egg shells. Reheat and add parboiled oysters. BREAD STICKS. ‘(See p. 141, under Easter Dinners, Menu No. I.) DEVILLED CRABS. 2 tablespoons butter 1 teaspoon finely chopped 1 alice onion parsley 2 tablespoons flour 1 cup chopped crab meat 4 teaspoon mustard ‘6 mushroom caps, finely # cup white stock chopped 8 tablespoons Sherry wine Balt 4 teaspoon beef extract Cayenne Yolks 2 eggs Bread crumbs

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