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Devilled crabs
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| Artist: |
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| Categories: |
Appetizers, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | 12 ea Crabs | | 2
| tbsp | Flour | | 1
| tbsp | Butter | | 1
| tsp | Worcestershire sauce | | 1
| x | Salt & pepper | | 1
| cup | Cream | | 1/4
| tsp | Mace | | 1
| tsp | Parsley, minced | | | 4 ea Egg, hard boiled, mashed | | 1
| x | Bread crumbs |
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Procedures:
| 1 | Cover crabs with boiling salt water and boil for 30 minutes. | | 2 | 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. | | 3 | Pick out all the meat and set aside. | | 4 | Clean the upper shells of the crabs thoroughly. | | 5 | Melt the butter and add the flour and blend. | | 6 | Stir in cream and cook until mixture thickens, stirring constantly. | | 7 | Add the parsley, mashed egg yolks, seasonings and crab meat. | | 8 | Fill the shells with this mixture and cover with bread crumbs. | | 9 | Bake at 350°F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown |
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