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Deviled Crab

A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).

A historical recipe

The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Pick the meat from one large crab and chop a little.
  2. Add 2 green peppers, chopped fine, and mix with cracker crumbs.
  3. Add sufficient soup stock to moisten and season to taste.
  4. Clean the shell and put in 1 layer of the ingredients.
  5. Add pieces of butter, then another layer, and so on, till shell is full.
  6. Then bake fifteen minutes, and serve.
  7. Crab Creole (for four persons).
  8. 1 crab;
  9. 1 good-sized onion;
  10. 1/2 can of tomatoes;
  11. 1 Chili pepper or pinch of cayenne;
  12. butter the size of a walnut;
  13. 2 tablespoonfuls of water;
  14. 1/2 cup of cream;
  15. salt and pepper, and 1 tablespoonful of corn starch.
  16. Shred up crab, not too fine, cut up onion and chili pepper and put in a pan with the 2 tablespoonfuls of water.
  17. Boil briskly fifteen minutes;
  18. then add 1/2 can of tomatoes.
  19. Boil ten minutes, or until soft.
  20. Strain, put juice back on fire.
  21. Add the butter, pepper and salt, and thicken with 1 tablespoonful of corn starch.
  22. Add crab and cream.
  23. When all is hot, serve with toast.