Devilled Crabs
From Most for your money cookbook, 1938
Can be enriched with hard-cooked eggs and seasoned with onion juice and nutmeg.
Presented as published in 1938. 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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.7 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium11 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A8.4 mcg
Vitamin E0 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.3 mg
Caffeine0 mg
Water1.8 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 19. The excerpt below is the record exactly as published.
devilled crabs. DEVILLED CRABS Mix equal portions of melted butter and flour. Add milk until a thick, soft paste is made. Add a dash of paprika and a few drops of Worcestershire. Cook the mixture over a slow flame for 20-30 min- utes. Add crabmeat. Fill crab shells with generous portions. Cover the top with buttered bread crumbs, and place under a low flame for about 3 minutes, or until the crumbs are browned. Remove to plates, placing a sprig of parsley on top of each
Cook this with the app: pantry check, scaling, and the assistant.