Devilled Crabs
by Kathleen Morrison
Servings:
INGREDIENTS
12 lg. crabs
1 cup cream
2 tbsp. flour
1/4 tsp. mace
1 tbsp. butter
1 tsp. minced parsley
1 tsp. Worcestershire sauce
4 eggs, hard-boiled and mashed
Salt and pepper
Bread crumbs
INSTRUCTIONS
Cover crabs with boiling saltwater 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 350°F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.
CHEF COMMENTS
No comments are available.
Tagged: appetizers, seafoodappetizers add tags
save this recipe
share
printHave you made it? What'd you think?
Log in to review this recipe.
2 Recipe Reviews
Terry O'Neil
reviewed Devilled Crabs
this sounds good however what type crab are you using.If you are useing Dungeness, it would take a lot more of the mixture to fill the shells.
Franklin J. Burdock
reviewed Devilled Crabs
I have been cooking professionally for over twenty and have never seen a recipe for crabcakes quite like this. The addition of mace sounds like a great idea and I cannot wait to try this method. I think I'll add a few chopped chives and see what happens.
