pescatariannut-freeegg-freesoy-free
Broiled Soft-shelled Crabs
From The table, 1889
Serves 3
Must be served very hot.
Presented as published in 1889. 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
493Calories
77 gProtein
27 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein77 g
Carbohydrates27 g
Fiber1.5 g
Sugars3.1 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol332 mg
Sodium1441 mg
Potassium1383 mg
Calcium417 mg
Iron4.6 mg
Magnesium149 mg
Phosphorus969 mg
Zinc15 mg
Copper2.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B1236 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate228 mcg
Choline8 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 146. The excerpt below is the record exactly as published.
Broiled Soft -shelled Crabs. — Have six good-sized, fresh, soft- shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and broil for five minutes on each side. Have six pieces of toast ready, lay a crab on top of each, slightly glaze them with a little maitre d'hotel butter
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