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Devilled Crabs

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Recipe

Yield

1
servings

Prep

50
min

Cook

40
min

Ready

90
min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
12 each crab, hard shell
large
*
1 cup cream
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2 tablespoons all-purpose flour
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¼ teaspoon mace
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1 tablespoon butter
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1 teaspoon parsley leaves
minced
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1 teaspoon worcestershire sauce
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4 large eggs
hard boiled, mashed
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1 x salt and black pepper
to taste
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1 x bread crumbs
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Ingredients

Amount Measure Ingredient Features
12 each crab, hard shell
large
*
237 ml cream
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30 ml all-purpose flour
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1.3 ml mace
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15 ml butter
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5 ml parsley leaves
minced
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5 ml worcestershire sauce
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4 large eggs
hard boiled, mashed
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1 x salt and black pepper
to taste
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1 x bread crumbs
* Camera

Directions

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℉ (180℃) for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.



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Nutrition Facts

Serving Size 477g (16.8 oz)
Amount per Serving
Calories 91477% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 42g 211%
Trans Fat 0g
Cholesterol 1035mg 345%
Sodium 514mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 67g
Vitamin A 60% Vitamin C 7%
Calcium 35% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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