Deviled Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the crabs, according to recipe. Take out and drain after they have cooled in their own water. Break off the claws, separate the shells, discard the spongy
Ingredients
- A Dozen Fine, Large Crabs
- 2 Tablespoonfuls of Flour
- A Tablespoonful of Chopped Parsley
- ½ Pint of Cream
- ¼ Nutmeg, Grated
- A Tablespoonful of Butter
- The Yolks of 4 Hard-Boiled Eggs
- Bread Crumbs
- Salt and Cayenne to Taste
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