| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Appetizers |
1 |
Servings |
INGREDIENTS
| 12 |
|
Crabs, large |
| 1 |
c |
Cream |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Mace |
| 1 |
tb |
Butter |
| 1 |
ts |
Parsley, minced |
| 1 |
ts |
Worcestershire sauce |
| 4 |
|
Egg, hard boiled, mashed |
|
|
Salt & pepper |
|
|
Bread crumbs |
INSTRUCTIONS
Cover crabs with boiling salt water and boil for 30 minutes. Drain off the
water, break off all claws, separate the shells and remove the spongy
fingers and the stomach, which is found under the head. Pick out all the
meat and set aside. Clean the upper shells of the crabs thoroughly. Melt
the butter and add the flour and blend. Stir in cream and cook until
mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,
seasonings and crab meat. Fill the shells with this mixture and cover with
bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and
plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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