Devilled Crabs

Ingredients

• one cup cream sauce
• one tablespoon melted butter
• one heaping teaspoon flour
• one cup hot cream
• season with salt
• season with pepper
• a little cayenne
• half salt spoon mustard
• tablespoon parsley
• yolks of two hard-boiled eggs
• one-half can of crabs

Method

1. 1

   Make cream sauce, season, add egg yolks and crabs, fill shells, cover with crumbs, and brown in the oven.

Nutrition per serving

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.

Season with pepper and salt. Noodle. Two eggs, thicken with enough flour to roll out very thin, let dry two hours, roll and cut very thin; boil twenty minutes in chicken already prepared for soup. Season with onions. 18 SOUPS. Pea. One pint split peas, three quarts water, half pound salt pork, boil three or four hours, adding more water as it boils away. Potato. Take six good sized potatoes, boil soft, four onions boiled soft; mash both together till smooth; take three pints new milk, piece butter size of an egg, add potatoes and onions; bring to a boiling point, but do not let it boil. Season with salt and pepper. Tomato, i. One teaspoon butter, two teaspoons flour, one pint beef stock, one-fourth of a small onion, put butter in frying pan, cut onion in small pieces and brown; add one can tomatoes and cook one hour; pass through sieve, return to fire and add the stock and flour; season with salt, pepper and Worcester- shire sauce. Serve hot. 2. One pint cooked tomatoes, one pint water, when boiled add half teaspoon soda; when done foaming, add one quart hot milk; season well with butter, pepper and salt. 3. One pint boiling water, take one can tomatoes, let it come to a boil, then add two tablespoons flour mixed with the juice from the kettle with the tomato; season with sugar (or not), salt, pepper, butter to taste; boil all together twenty minutes, then strain through a fine sieve. Perfectly delicious. FISH. '•"With hooks and nets you catch us, You never regard our pains; Yet we reward you with dainty food, To strengthen your body and brains." Baked Cod. Pour boiling water over the fish, and keep hot an hour; then take it off the bone and put in a dish with a quart of milk, half an onion, one-quarter pound butter, very little thickening of flour, little salt, and cover with bread crumbs. Bake an hour and a half. Baked Fish. Take a fish weighing from four to six pounds, wash clean, season with salt; make a dress- ing with five crackers rolled fine, one tablespoon butter, one teaspoon salt, little pepper, one-half tea- spoon chopped parsley, water enough to make moist, stuff the fish with this preparation, fasten with skewer, cut slits in fish, put in strips of salt pork, dredge with flour. Bake one hour, basting often. Serve with tomato sauce. Baked Lobster. Two or three lobsters chopped fine, season with pepper, salt and a tablespoon melted butter, one pint milk thickened with a tablespoon of flour, one teaspoon of mustard. Mix all together and bake with cracker crumbs on top. Baked Shad Roe. Wash and cook three shad roes in boiling water, salted, with one tablespoon vinegar for ten minutes. Place on a buttered plate, cover with tomato sauce and bake thirty minutes, basting twice. 22 FISH. Tomato Sauce. Two tablespoons butter, one table- spoon flour, one teaspoon salt, one teaspoon pepper, one cup stock, one cup strained tomatoes, a few drops onion juice. Very nice. 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

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