Deviled crabs from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 131) by Marion Cunningham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on January 11, 2015

    Bastardized this for a twist on crab dip. Spiced up the cream sauce with extra mustard powder and tipped in a bunch of Old Bay, too. Added 2 T neufchâtel cheese to the cream sauce before adding the "crab" (used up a package of imitation crab). Baked in a small stoneware dish topped with plain old store-bought, unbuttered breadcrumbs. This was actually pretty nice with some crackers and breads. Felt decadent, and the celery flavor where onion usually would be was unusual and tasty. Would've loved to have served pickled celery with it.

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