How to cook devilled crabs

1 cup chopped crab meat
1/4 cup mushrooms finely chopped
2 tablespoons butter
2 tablespoons flour
2/3 cup White Stock
Yolks 2 eggs
2 tablespoons sherry wine
1 teaspoon finely chopped parsley
Salt and pepper

Make a sauce of butter, flour, and stock
add egg yolks, seasonings (except parsley), crab meat, and mushrooms.

Cook for three minutes, add parsley, and cool mixture.

Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter.

Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines.

Source: Boston Cooking-School Cook Book, 1896

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