Devilled Crabs

Ingredients

• 1 lb. of butter
• 1 table-spoonful of flour
• 1 large tumblerful of rich cream
• one onion that has been boiled soft and mashed up
• a little grated nutmeg
• season with cayenne
• and salt
• a raw egg or two
• grated breadcrumbs or cracker-dust
• a small piece of butter

Method

1. 1

   In a saucepan, melt butter with flour, stirring to prevent burning.

2. 2

   Add cream, mashed onion, nutmeg, cayenne, and salt.

3. 3

   Stir in crab meat and raw eggs, cook until thickened.

4. 4

   Fill crab shells, brush with egg, cover with breadcrumbs, and bake until brown.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 510. The excerpt below is the record exactly as published.

Devilled Crabs.— (1) Put Jib. of butter into a saucepan with 1 table-spoonful of flour, and cook together, stirring constantly to prevent burning ; add to it 1 large tumblerful of rich cream, one onion that has been boiled soft and mashed up into a paste or pulp, a little grated nutmeg, and season with cayenne and salt. Then put in the Crab-meat and a raw egg or two, stir all well together, and cook for a few minutes, or until it begins to thicken ; then pour it all on a flat dish and let it remain until cold. Now fill the back shells of the Crabs with the mixture, egg them over with a soft brush, and cover with grated breadcrumbs or cracker-dust. Lay them in a baking-pan, put a small piece of butter

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