Devilled Crabs

Twelve crabs, half pint of milk, two tablespoonfuls of flour, one tablespoonful of butter, salt and cayenne pepper to taste, one tablespoonful of chopped parsley. Put the milk on to boil, rub the butter and flour together, add the milk, stir and cook two minutes. Take from the fire and add the crab meat. The yolks of three hard boiled eggs mashed fine, then parsley, salt and pepper. Fill the shells, brush over with the white of an egg, cover with bread crumbs and put in a quick oven, or cook in a frying basket.

From page 26 of the 1904 edition.

Original pages from the book