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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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 1|
|Calories from Fat: 1102 (73%)|
|Amt Per Serving||% DV|
|Total Fat 122.5g||163 %|
|Saturated Fat 68.9g||345 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 1399.1mg||430 %|
|Sodium 1403.1mg||48 %|
|Potassium 1359.9mg||36 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 23.4g|
|Protein 77.7g||111 %|
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Calories per serving: 1503
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