Devilled Crab

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

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


  • The meat from a few small crabs or 1 large crab
  • ½ a pint of cream
  • 1 tablespoon of butter
  • 1 of flour, the yolks of 2 hard-boiled eggs
  • 1 tablespoon of chopped parsley, a little grated nutmeg, a generous seasoning of salt, pepper and cayenne.


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 little yolk of egg, sprinkle with breadcrumbs and put in a quick oven to brown.