Devilled Crabs

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Title: Devilled Crabs
Categories: appetizers
Yield: 1 servings

12 ea crabs
2 tb flour
1 tb butter
1 ts worcestershire sauce
1 salt & pepper
1 c cream
1/4 ts mace
1 ts parsley, minced
4 ea egg, hard boiled, mashed
1 bread crumbs

Cover crabs with boiling salt water and boil for 30 minutes.
Drain
off the water, break off all claws, separate the shells and
remove
the spongy fingers and the stomach, which is found under the
head.
Pick out all the meat and set aside. Clean the upper shells of
the
crabs thoroughly. Melt the butter and add the flour and blend.
Stir
in cream and cook until mixture thickens, stirring constantly.
Add
the parsley, mashed egg yolks, seasonings and crab meat. Fill
the
shells with this mixture and cover with bread crumbs. Bake at
350-F
for 10 minutes or put in a frying basket and plunge into hot
oil
until golden
brown.


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