Dinner
Devilled Crabs
The original 1910 method for Devilled Crabs, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup chopped crab meat
- ¼ cup mushrooms, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- ⅔ cup White Stock
- Yolks 2 eggs
- 2 tablespoons Sherry wine
- 1 teaspoon finely chopped parsley
- Salt and pepper
Historical transcription
Source method
- 1
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 pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.