Devilled Crabs

Title:
Devilled Crabs

Yield:
1 Servings

Categories:
Penndutch,
Appetizers




Ingredients:





    12    Crabs, large


     1 c  Cream


     2 tb Flour


   1/4 ts Mace


     1 tb Butter


     1 ts Parsley, minced


     1 ts Worcestershire sauce


     4    Egg, hard boiled, mashed


          Salt & pepper


          Bread crumbs






 Cover crabs with boiling salt water and boil for 30 minutes. Drain off the


 water, break off all claws, separate the shells and remove the spongy


 fingers and the stomach, which is found under the head. Pick out all the


 meat and set aside. Clean the upper shells of the crabs thoroughly. Melt


 the butter and add the flour and blend. Stir in cream and cook until


 mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,


 seasonings and crab meat. Fill the shells with this mixture and cover with


 bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and


 plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook


 Book - Fine Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini