Stuff crab shells	Deviled Crab

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Deviled Crabs

Source: St. Louis Globe-Democrat, October 27, 1954

Yield: 6 servings

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Ingredients

• 1 lb frozen crab meat

• 6 paper crab shells (disposable aluminum foil shells)

• 1/2 medium green pepper, diced

• 1/2 small onion, minced

• 2 Tbsp flour

• 6 Tbsp butter 6 tablespoons butter

• 2 hard cooked eggs

• 1 tsp salt

• Dash of red pepper

• 1 cup bread or cracker crumbs

• 1 tsp dry mustard

• Dash Worcestershire sauce

• 1 Tbsp tarragon vinegar

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Preparation

Steam crab meat for 15 minutes. Melt four tablespoons butter in skillet, using medium-high heat. Saute green pepper and onion until golden brown. Add flour and blend. Remove from surface unit. Mince egg whites finely. Sieve egg yolks finely. Add sauteed mixture to crab meat. Add eggs, red pepper, salt, dry mustard, Worcestershire sauce and vinegar. Blend well. Stuff paper (aluminum) crab shells. Mix crumbs with remaining two tablespoons butter which has been melted. Cover stuffed crab shells with bread crumb mixture. Sprinkle with paprika. Place on broiler pan of range and broil until brown. Serve immediately.