Deviled Crab
Ingredients
- 1 lb. crab meat or 4 whole cooked crabs
- 6 hard-boiled eggs
- 4 tsp. french mustard
- 2 tsp. dry mustard
- 1 pint milk
- 1 small can pimientos
- 1 ounce worcestershire sauce
- 2 tbsp. butter
- 1/2 cup flour (or less)
Method
- Heat milk but do not boil.
- Place butter in saucepan and melt. Add flour until you have a medium roux. Do not brown.
- Add hot milk until you have thick cream sauce.
- Add chopped eggs, french mustard, dry mustard (this is hot), pimientos chopped finely and worcestershire sauce. Salt and pepper.
- Cook for 5 minutes, stirring often.
- Remove all meat from legs and body of salt-water hard-shell crab. If crab is not available, use 1 pound crab meat.
- Add meat to sauce stirring gently so as not to break the meat and legs.
- Now, place in crab shells or casseroles. Sprinkle top with Parmesan cheese, bake 20 minutes at 450 degrees.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.