Devilled Crabs

Ingredients

• 6 boiled crabs, common size
• 1 cup finely minced white cabbage
• 1/2 cup salad cream
• a little mustard
• a teaspoonful of softened butter
• same of vinegar
• a pinch of salt
• cayenne

Method

1. 1

   Pick the meat from the crabs, cut into even pieces, and rub the rest smooth in salad dressing.

2. 2

   Mix cabbage and dressing thoroughly, then fold in crab meat lightly.

3. 3

   Fill crab shells with the mixture and place on a bed of cress or other greens.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 110. The excerpt below is the record exactly as published.

Devilled Crabs. 6 boiled crabs, common size. 1 cup finely minced white cabbage let- tuce, or endive. J cup salad cream. Pick the meat nut of the crabs, cut all that can be cut into pieces of even size and rub the rest smooth in salad dressing, adding a little mustard. Mix cabbage and dressing thoroughly, and the crab meat mix in lightly without breaking the pieces. Fill the crab shells with the salad and place them on a dish previously prepared with a bed of cress or other green. Cost of material — 6 crabs 25, salad cream 5, green 2; 32 cents for 6 shells of salad or 5 or 6c each. Boil the crabs in salted water 20 min- utes, open and crack the claws and take out the me.it, measure it with a spoon into a bowl and add half as many spoon- fuls of fine bread crumbs. For each crab add a teaspoonful of softened butter, same of vinegar mixed with a small tea- spoonful of made mustard,a pinch of salt and cayenne

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