Devilled Crabs

Recipe Ingredients

12		Crabs - large
1 cup	237ml	Cream
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Mace
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Parsley - minced
1 teaspoon	5ml	Worcestershire sauce
4		Egg - hard boiled, mashed
		Salt and pepper
		Bread crumbs

Recipe Instructions

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 350F 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.

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