Devilled Crabs — New Orleans Style

Mme. Josephine Nicaud

Scald your crabs only in boiling water. Pick and clean them carefully. Take out the firm white flesh, and throw out the yellow. Moisten the flesh with a little sweet cream. Taste to see that it is not bitter. Put with it stale breadcrumbs, salt and pepper it, and put this back into the shells; sprinkle with bread crumbs, and put in the oven to brown. Serve hot.

From page 27 of the 1904 edition.