Deviled Crabs

Crabes a la Diable

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Fine, Large Crabs
  • 2 Tablespoonfuls of Flour
  • A Tablespoonful of Chopped Parsley
  • ½ Pint of Cream
  • ¼ Nutmeg, Grated
  • A Tablespoonful of Butter
  • The Yolks of 4 Hard-Boiled Eggs
  • Bread Crumbs
  • Salt and Cayenne to Taste


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, the yolks of the hard-boiled eggs, mashed very fine; the chopped parsley, grated nutmeg, salt and Cayenne. Clean the back shells of the Crabs, fill them with the mixture, brush over with a beaten egg, sprinkle with bread crumbs and put in a quick oven to brown; or, better still, if you have a frying basket, plunge the Crabs into the boiling fat or lard until a nice brown. But many prefer them baked.