There are four recipes for Deviled crabs in The Charleston Receipts and five more for casseroles, souffles and so on. All four are variations on the following,

    "Quickly prepared and eaten.... Mix 1 pound crab meat with one cup mayonnaise (a commercial brand may be used); season with juice of 1 lemon, 1/2 teaspoon Worcestershire Sauce, 1 tablespoons chopped parsley, hot sauce, salt and pepper. put in shell, cover with buttered crumbs, bake in 400 degree oven for 30 minutes. Fills 6 to 8 large crab shells.  Mrs R. Barnwell Rhett (Virginia Prettyman) "

    Thirty minutes at 400 is a long hot time. We usually cook for less because the crab has been cooked to make picking possible. The above ingredients are in all four versions, but variations and additions include butter, some milk, prepared mustard, chopped eggs, sherry ... sometimes, crushed saltines are specified instead of bread crumbs....  

1. 1 pound crab meat
2. juice of one lemon
3. 1/2 teaspoon Worchestershire Sauce
4. 2 tablespoons chopped parsley
5. Hot sauce [quantity is not specified]
6. Salt and Papper
7. Bread crumbs
8. 6-8 clean crab shells.

1. See above