Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Deviled Crabs
From The Henderson cook book, 1914
Serves 1
Serve hot, decorated with sprigs of parsley.
A modern interpretation · AI-generated from the original record
Ingredients
- One cupful of crab meat
- one tablespoonful of chopped parsley
- one-half teaspoonful of mustard
- yolks of two hard cooked eggs
- one teaspoonful of Worcestershire sauce
- one-half teaspoonful lemon juice
- seasoning of salt, pepper, red pepper and paprika
- two heaping tablespoonfuls of butter
- two tablespoonfuls of flour
- one cupful of milk
- buttered breadcrumbs
Method
Mix butter and flour in a saucepan, add milk gradually and stir until boiling.
Add seasonings, Worcestershire sauce, parsley, and lemon juice; boil for five minutes while stirring.
Add crab meat and yolks of eggs rubbed through a sieve.
Arrange in crab shells, cover with breadcrumbs, and bake in a hot oven for fifteen minutes.
Nutrition per serving
718Calories
85 gProtein
45 gCarbs
42 gFat
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 5. The excerpt below is the record exactly as published.
DEVILED CRABS. One cupful of crab meat, one tablespoonful of chopped parsley, one-half teaspoonful of mustard, yolks of two hard cooked eggs, one teaspoonful of Worcestershire sauce, one- half teaspoonful lemon juice, seasoning of salt, pepper, red pepper and paprika, two heaping tablespoonfuls of butter, two tablespoonfuls of flour, one cupful of milk and buttered breadcrumbs
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