DEVILLED CRABS
(Boston Cooking-School Cook Book, 1896)
1 cup chopped crab meat.
1/4 cup mushrooms finely chopped.
2 tablespoons butter.
2 tablespoons flour'
2/3 cup White Stock.
Yolks 2 eggs.
2 tablespoons sherry wine.
1 teaspoon finely chopped parsley.
Salt and pepper.
Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms.
Cook three minutes, add parsley, and cool mixture.
Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter.
Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines.
CRAB RECIPES
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.