Deviled Crabs

I was running around in the dusty twilight areas of the web and happend on an OLD recipe site (and by OLD…I mean “stuff” dated 'fore I was even a vicious gleam in my daddy’s eye !) for a lot of “goodies”…and welllll…one thing led to another and THIS one caught my eye right away…so I’ll shut up and just pass it along to ya (note the recipe date at the tail end …left right where I found it).

Grandmas Kitchen Devilled Crabs

12 large crabs
1 cup cream
2 tablespoons flour
1/4 tablespoon mace
1 tablespoon butter
1 teaspoon minced parsley
1 teaspoon Worcestershire sauce
4 hard cooked egg yolks, mashed
salt and pepper
Bread crumbs

Directions:Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water and break off all claws. Seperate the shells and remove spongy fingers and the stomach, which is found under the head.

Notes: Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly.

Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add parsley, egg yolks, seasoning and crab meat. Fill shells
Bake in moderate oven (350 F.) for 10 minutes or put in frying basket and plunge into hot fat until golden brown.

Dated: 1936 (from note by submitter)

Serving suggestion: slice some good crsty French bread on a diagonal about 1-1/2" wide, cover the slices with garlic butter, place under the broiler until golden brown.

Combine the crabs, the bread, and a tall, cold glasss of lemonade (or OTHER favorite, slightly alcoholic, “beverage”)…and “Go for the Gusto!”