DEVILED CRABS -1 by www.country-cooking.com
Variety in the cooking of hard-shelled crabs can be secured by deviling them according to the accompanying directions. As will be observed, this is done in practically the same way that lobster is deviled.
2 Tb. butter
4 crabs
1 c. cream sauce
1 Tb. onion juice
1/2 tsp. salt
Dash Cayenne pepper
1/8 tsp. pepper
1 egg
Cracker crumbs
Put the butter in a frying pan, add the meat from the four crabs, and pour into this the cream sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well-beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back shells of the crabs with this mixture, sprinkle with cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.
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