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Deviled Crabs | Chef Cecil | Chef Cecil

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Deviled Crabs

Name: Deviled Crabs
Cuisine: Southern American
Ingredients: Half a dozen fresh crabs, boiled and minced; two ounces of butter; one small teaspoonful of mustard powder; cayenne pepper and salt to taste; equal quantity of fine bread crumbs; a tablespoonful of cream; bread crumbs for topping; three small pieces of butter for each shell

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Half the quantity can be made. A crab shell will hold the meat of two crabs.

✨ Vintage Recipe

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UpdatedLast updated5 months ago

Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

Half a dozen fresh crabs, boiled and minced
two ounces of butter
one small teaspoonful of mustard powder
cayenne pepper and salt to taste
equal quantity of fine bread crumbs
a tablespoonful of cream
bread crumbs for topping
three small pieces of butter for each shell

Original Instructions

1
Put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs
2
Work the butter to a light cream, mix the mustard well with it
3
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
5
Fill the crab shells with the mixture
6
Sprinkle bread crumbs over the tops
7
Put three small pieces of butter upon the top of each
8
Brown them quickly in a hot oven
9
They will puff in baking and will be found very nice