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Deviled Crabs


  • 12 crabs
  • 1 cupful of cream or milk
  • 1 1/2 tablespoonfuls of butter
  • 1 tablespoonful of flour
  • 1 tablespoonful chopped parsley
  • 1 teaspoonful salt
  • 1/2 teaspoonful paprica or dash of cayenne
  • 1/2 teaspoonful of lemon juice
  • yolks of 4 hard-boiled eggs


To obtain enough meat to fill nine shells, use twelve crabs. After they are boiled remove the meat with care, breaking it as little as possible.

Put into a double boiler the cream; when it is scalded add to it the flour and butter, which have been rubbed together; stir until smooth and thickened; then add the mashed yolks, the seasoning, and the crab meat. Mix well together, and taste to see if more seasoning is needed. Deviled crabs need to be highly seasoned. A little mustard may be used, if desired. Have the shells carefully washed and dried, and fill them with the mixture, rounding it well on top, and pressing it close to the edges of the shells, so that in frying none of the fat may enter. Smooth the top, and let stand until cold. Beat one egg with one tablespoonful of water, and, holding a shell over this, baste it with the egg, letting it run over the whole top, including the shell; then sprinkle with white bread crumbs. Put two at a time into a frying-basket, and immerse in very hot fat. It will take but a minute to color them. They may be browned in the oven, if preferred, in which case the egging is omitted, and a few pieces of butter are placed on top of the crumbs.


The Century Cook Book (1901).


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