Reference > Farmer's Cookbook > ENTRÉES > Devilled Crabs
  Crab meat, Indienne Devilled Scallops  

Devilled Crabs

1 cup chopped crab meat
Yolks 2 eggs
1/4 cup mushrooms, finely chopped
2 tablespoons Sherry wine
2 tablespoons butter
1 teaspoon finely chopped parsley
2 tablespoons flour
2/3 cup White Stock
Salt and pepper

Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms. Cook three minutes, add parsley, and cool mixture. Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter. Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines. Bake until crumbs are brown.

  Crab meat, Indienne Devilled Scallops  

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