Vivian Wessell
1 cup crab meat
DEVILLED CRABS
1/2 cup chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1/2 cup water 2 tablespoons sherry wine 1 teaspoon chopped parsley Salt, pepper and paprika Yolks of two eggs Make a sauce of butter, water, flour, eggs and seasoning, crab and mushrooms. Cook all a few minutes; add parsley and set to cool. Wash and dry empty crab shells. Fill them with mixture and sprinkle with dry bread crumbs. Bake until brown on top.
Yours very truly,