Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Crabs, large
1 c Cream
2 tb Flour
1/4 ts Mace
1 tb Butter
1 ts Parsley, minced
1 ts Worcestershire sauce
4 ea Egg, hard boiled, mashed
1 x Salt pepper
1 x 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. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

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