Devilled Crabs
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3 of 10 items checked · 5 aisles
Produce
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Meat & Poultry
Dairy & Eggs
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Pantry / Durable
Spices & Seasoning
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Archive recipe
A historic Canadian dish of crab meat (8-10 crabs), milk, butter, flour and paprika. Adapted from Devilled Crabs, from Canadian Farm Cook Book (1911).
Adapted from Devilled Crabs, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/devilled-crabs-2.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 5 aisles
Make white sauce, add seasoning, meat and yolk of egg
Cook to thicken
Cool slightly, put into shells
Cover with buttered crumbs and brown in oven
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)