Deviled Crabs

Crabes a la Diable

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Fine, Large Crabs
  • 2 Tablespoonfuls of Flour
  • A Tablespoonful


Boil the crabs, according to recipe. Take out and drain after they have cooled in their own water. Break off the claws, separate the shells, discard the spongy portions and the “dead man’s fingers, ” and then pick out the meat. Put the cream on to boil, rub the flour and butter together well and add to the boiling cream. Stir and cook for two minutes. Take from the fire and add the Crabmeat, th