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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stove
- Pot
- Colander
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Stuffed Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Deviled Crab Recipe: How to Make It
tasteofhome.com
How to make Deviled Crab Recipe
slurrp.com
Creole Crabmeat Deviled Eggs
robertstjohn.com
Deviled Crab Recipe, How to make Deviled Crab Recipe
vaya.in
Deviled Crab Cakes With Spicy Creole Mayonnaise Recipe - Los Angeles Times
latimes.com
Absolute Deviled Crabs Recipe
sheclick.com
Deviled Crab | James Beard Foundation
jamesbeard.org