Devilled Crabs
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 6. The excerpt below is the record exactly as published.
Devilled Crabs. Make one cup cream sauce with one tablespoon melted butter, one heaping teaspoon flour, one cup hot cream; season with salt, pepper, a little cayenne and half salt spoon mustard, tablespoon parsley; add the yolks of two hard-boiled eggs, rubbed to a paste; with this add one-half can of crabs
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