Home › Entrées › Devilled Crabs (Yolks eggs cup chopped crab)

Devilled Crabs (Yolks eggs cup chopped crab)

Yolks 2 eggs 1 cup chopped crab meat 1/4 cup mushrooms, finely chopped 2 tablespoons Sherry wine 2 tablespoons butter 2 tablespoons flour 2/3 cup White Stock rooms. 1 teaspoon finely chopped parsley Salt and pepper Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mush- Cook three minutes, add parsley, and cool mixture.

Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter. Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines. Bake until crumbs are brown. 1 quart scallops 1/3 cup butter