Deviled crabs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Crabmeat |
| ¼ | teaspoon | Mustard |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Mace |
| 2 | Cloves | |
| 1 | tablespoon | Melted butter |
| 1 | Egg, separated | |
| Salt and pepper | ||
| ½ | cup | Wine or sherry flavoring |
Directions
Cracker crumbs
Add the seasoning to the crabmeat, stir in the melted butter and the beaten egg yolk. Add the cooking sherry and season to taste with salt and pepper. Fold in the stiffly beaten egg white. Fill the crab-backs or put into a buttered baking dish, sprinkle with cracker crumbs and bake in a moderate oven (350) for half an hour.
~-Mrs. E.H. Sparkman
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett