Recipe: Deviled Crabs

Half a dozen fresh CRABs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs. Work the butter to a light CREAM, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed CRABs, a tablespoonful of CREAM and crumbs. Season to taste with cayenne pepper and salt; fill the CRAB shells with the mixture, sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can be made. A CRAB shell will hold the meat of two CRABs.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)