Devilled Crabs

Ingredients

• 2 cans or 1 pt. crab meat (steamed)
• 1 pt. milk
• 1 tablespoon butter
• 2 tablespoons flour (scant)
• Yolks of- 4 hard-boiled eggs
• 1 small grated onion
• 2 teaspoons salt
• % teaspoon cayenne
• 1 teaspoon Worcestershire

Method

1. 1

   Melt butter, add flour.

2. 2

   Pour in hot milk and stir until mixture thickens.

3. 3

   Mash yolks of eggs through vegetable press, and work into hot sauce.

4. 4

   Add all seasonings to the crab meat.

5. 5

   Mix sauce with meat, being careful to let crab meat remain in as large pieces as possible.

6. 6

   Fill crab shells or scallop shells with mixture.

7. 7

   Beat two eggs, add 2 tablespoons warm water.

8. 8

   Cover crabs carefully with this and dust with bread crumbs.

9. 9

   Bake in hot oven until golden brown.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

DEVILLED CRABS 2 cans or 1 pt. crab 1 tablespoon chopped meat (steamed) parsley 1 pt. milk Yolks of- 4 hard-boiled eggs 1 tablespoon butter 1 small grated onion 2 tablespoons fiour 2 teaspoons salt (scant) % teaspoon cayenne 1 teaspoon Worcestershire

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