Devilled Crabs

Ingredients

• two tablespoons butter
• two tablespoons flour
• one and one-fourth cups chicken stock
• one cup crab meat
• one-fourth cup finely chopped mushrooms
• one-half teaspoon salt
• one-fourth teaspoon paprika
• two tablespoons sherry wine
• yolks of two eggs
• one teaspoon finely chopped parsley

Method

1. 1

   Melt butter, add flour, and gradually pour in chicken stock.

2. 2

   Once thickened, add crab meat, mushrooms, salt, paprika, sherry, egg yolks, and parsley.

3. 3

   Serve with saltines.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Devilled Crabs Melt two tablespoons butter, add two table- spoons flour, and pour on gradually one and one-fourth cups chicken stock. As soon as mixture thickens, add one cup crab meat, one- fourth cup finely chopped mushrooms, one-half teaspoon salt, one-fourth teaspoon paprika, two tablespoons sherry wine, yolks of two eggs, and one teaspoon finely chopped parsley. Serve with saltines. Crabs k la Richmond Cook one cup crab meat in one teaspoon butter and two tablespoons sherry wine, two minutes. Melt two tablespoons butter, add two tablespoons flour

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