Devilled Crabs

Ingredients: 

• 12 crabs
• 1/2 pint of milk
• 2 Tbsp of flour
• 1 Tbsp of butter
• Salt and cayenne pepper to taste
• 1 Tbsp of chopped parsley
• 3 yokes from hard boiled eggs
• 1 egg white
• Bread crumbs

Directions:

1. Boil milk; rub flour and butter together.
2. Add the milk and stir for two minutes.
3. Remove from fire and add the crab meat.
4. Mash the yokes from the eggs.
5. Add the parsley and salt and pepper.
6. Fill crab shells with mixture and brush with egg white.
7. Cover with bread crumbs and fry until golden brown.
8. Let stand 10-15 minutes before serving.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017