Devilled Crabs

Ingredients

• one cup crab meat
• one spoon melted butter
• two even spoons cream sauce
• a pinch of mustard
• cayenne pepper
• salt
• a teaspoon onion juice

Method

1. 1

   Mix all ingredients together, fill crab shells, top with breadcrumbs and butter, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 174. The excerpt below is the record exactly as published.

cayenne pepper, salt, five tablespoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half cup wfflipped cream; take tablespoonfuls and put on a platter; let stand for a few minutes; then form in small cutlets — pointed on one side and wide on the other — all nicely shaped and exactly the same size. When settled, put on a broiler; chaud-froid with the chaud-froid sauce; decorate with a strip of Spanish pepper all around the cutlet and tiny diamonds of truffles resting on the Spanish pepper; on a bias and in the centre, decorate with a tiny fine branch of truffle. Put a little paper frill in each; arrange on a green mayonnaise foundation with cold aurorian sauce in the centre. Garnish with chopped shrimp aspic and cooked, unpeeled shrimps all around. Shrimp with Mayonnaise a la Octavious Mayonnaise aux Crevettes, a la Octavious Cook shrimps for twelve minutes in w’ater and some salt; leave in the juice until cold, then remove meat; if small, leave whole, if large, cut in halves. Take a large wfliite lettuce leaf for each 120 THE SWEDISH, FRENCH, portion; trim leaf all around and cut from stem; make it the shape of a handle; twist a little Spanish pepper around the stem; then put small portion of shrimps on the leaf and a tablespoon of rich mayon¬ naise on top. Garnish with lettuce, truffles, or slices of hard- boiled egg on top and Spanish pepper. This can be served as a salad or as a cold luncheon dish. Stuffed Cucumber with Shrimps a l’Americaine Concombre farci de Crevettes, a l’Americaine Select nice young large cucumbers; peel with the French fluted knife; cut a space on one side of the cucumber three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scoop, leaving a thin shell; put the cucumber in a pan with some hot water, a little pepper and salt to cook. When cooked, leave in the juice until cold. When cold, fill with the chartreuse of shrimps [see recipe: Aspic of Shrimps a la Chaud-froid]; if two cucumbers, sprinkle one with chopped truffles and the other with chopped parsley. Place on nice white lettuce leaves (on a bias) on a platter — one a little lower than the other to make it look artistic. Garnish with lettuce leaves. Serve with aurorian sauce or an American dressing. Shrimps on the Skewer a la Chaud-froid Crevettes sur la Brochette, a la Chaud-froid Remove meat from the shrimps that are cooked, and put on a polished silver skewer, leaving a little space in between each; chaud- froid with the mayonnaise chaud-froid; sprinkle every other one with truffles and chopped parsley. Place on individual pieces of puff paste; garnish with shrimps and lettuce leaves around. Serve, with a mayonnaise dressing, with the salad, or as a cold dish. Shrimps in Aspic ( Crevettes en Aspic ) a la Chartreuse Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward the head, smaller toward the tail; decorate fins and tail with tiny strips of truffle; make two bands around the head and an eye of lemon and truffle; glaze again with aspic. Cook shrimps in water for ten minutes; remove skins; cut in halves and fill half the mould with them; cover with aspic the height of the shrimps; fill with chartreuse of shrimps; cover with aspic; leave on ice until cold. Turn out; garnish with chopped aspic, lemons all around, with parsley in the mouth of the fish. Serve as a cold fish dish with cold aurorian sauce, or with the salad. AMERICAN COOK BOOK Chartreuse of Shrimps. Take one and a half cups ground shrimps, five tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing; stir on ice until cold; add carefully one cup whipped cream. CRABS ( Crabes ) How to Cook Hard-Shell Crabs Wash hard-shell crabs and put in boiling water with some salt and onion and let cook for eighteen minutes; leave on the juice until cold; remove the tail, large claws and small, also top shell; wash the part of the crab that has meat and put it on a platter until ready to pick; then remove the meat carefully — free from shells. This meat can be used in many different ways. Part of the large claws are saved to decorate the dishes with. Wash and polish shells and claws before use. Devilled Crabs ( Crabes a la Diahle ) One cup crab meat, one spoon melted butter (measured after it is melted), two even spoons cream sauce, a pinch of mustard, cay¬ enne pepper, salt, and a teaspoon onion juice

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