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Have you made DEVILLED CRABS?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Crab Recipes

Date Added: December 21, 2009


12 Unit Crabs large
1 Cup Cream heavy
2 Tablespoons Flour (00 type)
1/4 Teaspoon Mace
1 Tablespoon Butter (5oz)
1 Teaspoon Parsley minced
1 Teaspoon Worcestershire Sauce to taste
4 Unit Eggs hard boiled
1 Salt pepper (to taste)
1 Bread Crumbs fine
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1. Cover crabs with boiling salt water and boil for 30 minutes.

2. 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.

3. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly.

4. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly.

5. Add the parsley, mashed egg yolks, seasonings and crab meat.

6. Fill the shells with this mixture and cover with bread crumbs.

7. Bake at 350 F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Butter, Gluten, Malt allergies.
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