Devilled Crabs
A main with chopped crab meat and mushrooms at the center.
contains glutencontains dairycontains eggscontains shellfishcontains meatcontains alcohol
Ingredients
US
Metric
- 240 ml chopped crab meat
- 60 ml mushrooms (finely chopped)
- 30 ml butter
- 30 ml flour
- 160 ml White Stock
- Yolks 2 eggs
- 30 ml Sherry wine
- 5 ml finely chopped parsley
- Salt and pepper
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 349 |
|---|---|
| Protein | 20.1 g |
| Fat | 23.5 g |
| Carbs | 13.8 g |
| Fiber | 0.6 g |
| Sodium | 274 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States