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M. J. Delaney cookbook, 1933
Page 161
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Deviled Crab. 2 small onions 2 tbsps. butter 1 tbsp. flour 1 tbsp. lemon juice 1 tsp. Worcestershire sauce Dash of cayenne 1 tbsp. chopped parsley 1/2 cupful heavy cream 1 pt. flaked crabmeat 1 chopped hard boiled egg 1 cupful melted butter Crab shells or baking shells Chop onions and saute in butter. Add flour, lemon juice, Worcestershire, cayenne, parsley, and cream. Cook until smooth and add crabmeat
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Deviled Crab. 2 small onions 2 tbsps. butter 1 tbsp. flour 1 tbsp. lemon juice 1 tsp. Worcestershire sauce Dash of cayenne 1 tbsp. chopped parsley 1/2 cupful heavy cream 1 pt. flaked crabmeat 1 chopped hard boiled egg 1 cupful melted butter Crab shells or baking shells Chop onions and saute in butter. Add flour, lemon juice, Worcestershire, cayenne, parsley, and cream. Cook until smooth and add crabmeat
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