Name: Deviled Crabs
Cuisine: American
Ingredients: 1 dozen fresh crabs; 2 ounces of butter; 1 small teaspoonful of mustard powder; 1 bowl and mix carefully with it an equal quantity of fine bread crumbs; 1 light cream; 1 handful at a time; 1 tablespoonful of cream and crumbs; 3 small pieces of butter upon the top of each; 1 hot oven; 1 crab shell will hold the meat of two crabs

Original Recipe

Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs. Work the butter to a light cream, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream and crumbs. Season to taste with cayenne pepper and salt; fill the crab shells with the mixture, sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can be made. A crab shell will hold the meat of two crabs.

1

Half a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonful of mustard powder; cayenne pepper and salt to taste.
2

Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs.
3

Work the butter to a light cream, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed crabs, a tablespoonful of cream and crumbs.
4

Season to taste with cayenne pepper and salt; fill the crab shells with the mixture, sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot oven.
5

They will puff in baking and will be found very nice.
6

Half the quantity can be made.
7

A crab shell will hold the meat of two crabs.

Original Recipe

Ingredients

Instructions