Prep 35 mins
Cook 10 mins
A little bit of work, but a lovely reward for a morning of crabbing. If you don't have access to fresh crabs, please feel free to substitute crabmeat from the store. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate.
- 12 hard-shell crabs
- 2 tablespoons butter
- 1⁄4 lb mushroom, cleaned and thinly sliced
- 1 teaspoon onion, minced
- 2 tablespoons flour
- 1 cup milk
- 1 egg yolk
- 1 teaspoon dry mustard (Coleman's preferred)
- 1 teaspoon horseradish
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 cup fine breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon parsley, minced
- Crop crabs into boiling salted water and cook for 20 minutes.
- Drain, break off claws, separate shells and remove spongy fingers and stomach which is found under the head.
- Pick out all meat and set aside.
- Clean upper shells thoroughly.
- Melt butter, add mushrooms; cook until tender.
- Add minced onion and cook for an additional minute.
- Blend in flour and add milk gradually, stirring until thickened.
- Add egg yolk, mustard, horseradish, parsley, salt, cayenne and blend well.
- Add crab meat, lemon juice and Worcestershire sauce (if desired).
- Fill cleaned shells with mixture and top with buttered crumbs and chopped parsley.
- Bake at 400F for ten minutes or until well browned.