Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Devilled Crabs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

12 Crabs, large
1 Cup(s) Cream
2 Tablespoon(s) Flour
1/4 Teaspoon(s) Mace
1 Tablespoon(s) Butter
1 Teaspoon(s) Parsley, minced
1 Teaspoon(s) Worcestershire sauce
4 Egg, hard boiled mashed
Salt & pepper
Bread crumbs

Cover crabs with boiling salt water and boil for 30 minutes. Drain
offthe water, break off all claws, separate the shells and remove
thespongy fingers and the stomach, which is found under the head. Pick
outall the meat and set aside. Clean the upper shells of the
crabsthoroughly. Melt the butter and add the flour and blend. Stir in
creamand cook until mixture thickens, stirring constantly. Add the
parsley,mashed egg yolks, seasonings and crab meat. Fill the shells
with thismixture and cover with bread crumbs. Bake at 350-F for 10
minutes or putin a frying basket and plunge into hot oil until golden
brown. Source:Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press,From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 986
Calories From Fat: 878
Total Fat: 99.9g
Cholesterol: 356.6mg
Sodium: 142.4mg
Potassium: 247.5mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: <1g
Protein: 6.7g

Scale this recipe to Servings [?]