This devilled crab recipe is from the 1914 cookbook Chafing Dish Possibilities by Fannie Merritt Farmer, and it is everything you want in a retro dish: easy and packed with bold flavors. Chafing dishes like this typically use a portable cooking device at the dining table to keep food warm or cook light meals, and they were popular during the 19th century.
Here, a creamy base of butter and chicken stock is elevated with delicate crab meat, earthy mushrooms, and a splash of sherry. A touch of paprika and parsley finishes things off with just the right amount of spice and freshness. The dish was traditionally served with saltines, giving a simple, crunchy contrast to the luscious crab mixture. While it’s perfect for an appetizer spread, you could also serve it as a light main course with a crisp Waldorf salad.
Modern Cooking Safety Tips
To ensure the flour is properly cooked when making the roux, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture is golden and no longer smells raw. This step is crucial for achieving a smooth, flavorful sauce. Gradually add the chicken stock, continuing to whisk to avoid lumps, and cook until the mixture thickens. For the egg yolks, temper them first by mixing a small amount of the hot mixture into the yolks before combining them fully to ensure they cook safely. When in doubt, use a food thermometer to confirm the mixture reaches 160°F.
