Deviled Crabs

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

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• None 12 fresh, heavy crabs 1 tablespoonful of butter yolks of 4 hard-boiled eggs i tablespoonful of nutmeg i pint of cream 1 tablespoonful of chopped parsley
• None 2 tablespoonfuls of flour salt and cayenne pepper to taste After removing spongy fingers and stomachs, pick out meat and fat from shell and meat from claws. Put on cream to boil, rub

Step 1. butter and flour together and add to boiling cream; stir and cook

Step 2. 2 minutes; add crab meat, yolks of eggs mashed fine, parsley and

Step 3. spices. Clean the shells, fill with the mixture, brush over with beaten eggs. Cover with white soft bread crumbs, and brown in a quick oven.

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