Devilled Crabs
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Archive recipe
A historic early American dish of crab meat, mushrooms, butter, flour and white stock. Adapted from Devilled Crabs, from The Boston Cooking-School Cook Book (1896).
Adapted from Devilled Crabs, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/devilled-crabs.md.
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Make a sauce of butter, flour, and stock
Add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms
Cook three minutes, add parsley, and cool mixture
Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter
Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines
Bake until crumbs are brown
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)