Baked Crab
From Culinary jottings, 1885
No sauce is necessary, but a piquant sauce can be served on the side.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
706Calories
66 gProtein
5 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein66 g
Carbohydrates4.5 g
Fiber0 g
Sugars0.6 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol287 mg
Sodium1448 mg
Potassium758 mg
Calcium1115 mg
Iron1.7 mg
Magnesium104 mg
Phosphorus1059 mg
Zinc12 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C6 mg
Vitamin A449 mcg
Vitamin E0.9 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B1219 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate124 mcg
Choline22 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 254. The excerpt below is the record exactly as published.
a nice crab, have it boiled, cleaned, and picked : place the meat in a soup plate. Baked crab. , . . . -i , n -k a ^ and give it a dust oi black pepper. Boil till tender sufficient maccaroni to line the bottom of a small pie-dish, and grate a tea-cupful of mild cheese. Now rub the bottom of the pie-dish with butter, place the maccaroni thereon, and pour a coffee-cupful of well made white sauce over the maccaroni. Shake a dust of grated cheese over its surface. Next place the crab meat, well worked with melted butter, over the maccaroni, and, as you arrange it, dust it with black pepper. Over the crab dredge a nice dressing of the grated cheese, about one-eighth of an inch deep, and pour a little melted butter
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