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Broiled Soft-Shell Crabs a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Serve with claws up.
Presented as published in 1918. 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
66Calories
2 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein2.3 g
Carbohydrates12 g
Fiber3.9 g
Sugars2.2 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0.8 mg
Sodium4902 mg
Potassium332 mg
Calcium78 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C8.5 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline7.3 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 179. The excerpt below is the record exactly as published.
Broiled Soft-Shell Crabs a la Bearnaise Crabes moux, grilles, a la Bearnaise Select nice live crabs; remove the tail and fluffy part that lies under the shell; cut part of the head off and take out the sand bag. Leave on a clean linen cloth to dry; put in a griddle iron (if gas stove, put on a pan) to broil; sprinkle with salt and pepper. When broiled on one side, turn over and broil on the other side, being careful not to burn. Serve one resting on top of the other, with the claws up, garnish with quarters of tomatoes or lemon filled with bearnaise sauce
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