Deviled Crabs
Print This Recipe
INGREDIENTS 12 crabs
2 tablespoons flour
1 tablespoon butter
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1 cup cream
1/4 teaspoon mace
1 teaspoon parsley, minced
4 hard-boiled egg yolks, mashed
Bread crumbsCover crabs with boiling salted water and boil for 30 minutes. Drain off the water, let cool enough to handle.
Break off all the 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 throughly. Let dry.
Melt the butter and add the flour and blend. Stir in the cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat.
Fill the shells with the mixture and cover with bread crumbs. Bake at 350 degrees for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.
NOTE - If you wish, you can use fresh crab meat in place of boiling the crabs yourself. I use either backfin or lump crab meat for these.