Devilled Crab

Name: Devilled Crab
Cuisine: United States
Ingredients: 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.; The meat from a few small crabs or 1 large crab; The meat from a few small crabs or 1 large crab; 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.; 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.; 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.; 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.; 1 of flour, the yolks of 2 hard-boiled eggs; 1 of flour, the yolks of 2 hard-boiled eggs; ½ a pint of cream; 1 tablespoon of butter

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is made from the meat of ordinary cooked hard shell crabs.

Ingredients

The meat from a few small crabs or 1 large crab
½ a pint of cream

Americas
United States
Starter
Pescatarian

Method

Chop the crab meat. Put the cream in a saucepan, and add a thickening made with flour and butter. Bring to the boil and remove from the fire. Stir in the crab meat, the finely chopped yolks of the eggs, the parsley and seasoning. Put the mixture in the crab shells, which must be well cleaned, brush over with a