Deviled Crabs Recipe

From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.
Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine a piece of onion size of a filbert; brown slowly. Sift into
above, tablespoonful of flour and cream carefully; heat a generous
half pint of milk and stir into butter and flour. Take No. 2 can of
deviled crabs; strain off all the liquor; season with a scant teaspoon
of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
teaspoon Worcestershire sauce, tablespoonful vinegar and a half
teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
stir into butter and milk. When cooking well, stir into it rapidly two
eggs that have been well beaten. Remove from stove and put in crab
shells with butter the size of filbert and rolled crackers on top.
Heat in quick oven and serve at once, garnished with parsley.
This recipe makes an amount sufficient for eight persons. If desired,
cracker crumbs very fine may be added to increase the quantity, just
before stirring in the eggs. The crabs may be kept three or four days
if in a cool place.

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