Recipe: Deviled Crabs

ariety in the cooking of hard-shelled crabs can be secured by deviling them according to the accompanying directions. As will be observed, this is done in practically the same way that LOBSTER is deviled.

(Sufficient to Serve Four)

  •  2 Tb. butter
  •  4 crabs
  •  1 c. cream Sauce
  •  1 Tb. onion juice
  •  1/2 tsp. salt
  •  Dash Cayenne pepper
  •  1/8 tsp. pepper
  •  1 egg
  •  Cracker crumbs

Put the butter in a frying pan, add the meat from the four crabs, and pour into this the cream Sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well-beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back shells of the crabs with this mixture, sprinkle with  cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)