Boiled Crabs
From Most for your money cookbook, 1938
The meat is now ready for cocktails or salads, for creaming, scalloping, or for devilled crabs.
Presented as published in 1938. 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
3581Calories
467 gProtein
326 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories3581 kcal
Protein467 g
Carbohydrates326 g
Fiber26 g
Sugars8.4 g
Total Fat36 g
Saturated Fat7.1 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol1872 mg
Sodium11347 mg
Potassium8819 mg
Calcium3459 mg
Iron147 mg
Magnesium967 mg
Phosphorus5826 mg
Zinc87 mg
Copper16 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A101 mcg
Vitamin E0.4 mg
Vitamin K205 mcg
Vitamin B64.3 mg
Vitamin B12216 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)97 mg
Folate1617 mcg
Choline60 mg
Caffeine0 mg
Water3578 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 18. The excerpt below is the record exactly as published.
BOILED CRABS Into 2 quarts of boiling water throw half a dozen celery sprigs, half a dozen sprigs of parsley, a dozen allspice, a dozen peppercorns and a sliced onion. Cover and boil rapidly for 10-15 minutes. Then drop in a dozen well-washed crabs
Cook this with the app: pantry check, scaling, and the assistant.