Stuffed Crabs with Bacon

Name: Stuffed Crabs with Bacon
Ingredients: the prepared crab flakes; the yolks of two eggs; bread crumbs; grated Parmesan cheese; a little butter; a small slice of thin, crisp, broiled bacon

From Louis' every woman's cook book, 1910

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 25. The excerpt below is the record exactly as published.

STUFFED CRABS WITH BACON ^ Prepare like the above, but add the yolks of two eggs, and thicken it a little more. Fill the prepared crab flakes into clean crab shells, sprinkle over them bread crumbs and grated Parmesan cheese, also a little butter, and bake to a golden colour. When serving put a small slice of thin, crisp, broiled bacon

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