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Broiled Soft-Shell Crabs on Toast

Name: Broiled Soft-Shell Crabs on Toast
Yield: 1 servings
Ingredients: crabs of good size; olive oil; salt; pepper; a slice of lemon; pieces of white bread

From The home cook book, 1905

Serves 1

Serve hot.

Presented as published in 1905. 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

347Calories

43 gProtein

40 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories347 kcal

Protein43 g

Carbohydrates40 g

Fiber9.8 g

Sugars4.3 g

Total Fat4.4 g

Saturated Fat4.9 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.9 g

Omega-30.3 g

Cholesterol156 mg

Sodium10436 mg

Potassium1166 mg

Calcium384 mg

Iron5.6 mg

Magnesium127 mg

Phosphorus547 mg

Zinc7.7 mg

Copper1.8 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A12 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.5 mg

Vitamin B1218 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.2 mg

Folate103 mcg

Choline7.9 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 30. The excerpt below is the record exactly as published.

BROILED SOFT-SHELL CRABS ON TOAST Choose crabs of good size, wash and clean them carefully. Then brush with olive oil, sprinkle with salt and pepper and lay over a hot fire on a broiler. Broil five minutes on one side, then turn and broil the other side five minutes. Have ready small pieces of white bread nicely browned and hot. LOBSTERS, CRABS, SHRIMPS 51 Lay a ;crab on each piece of bread, and drop upon it a tea- spoon of maitre d'hotel sauce and a silce of lemon

Cook this with the app: pantry check, scaling, and the assistant.