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Crab Creole
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
522Calories
46 gProtein
59 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein46 g
Carbohydrates59 g
Fiber18 g
Sugars15 g
Total Fat17 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol182 mg
Sodium616 mg
Potassium1955 mg
Calcium410 mg
Iron6.5 mg
Magnesium180 mg
Phosphorus672 mg
Zinc8.6 mg
Copper1.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A531 mcg
Vitamin E7.8 mg
Vitamin K63 mcg
Vitamin B61.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.2 mg
Folate176 mcg
Choline34 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 22. The excerpt below is the record exactly as published.
CRAB CREOLE. Two onions, one pepper, two medium sized tomatos, chopped fine and simmered in butter. When done add cream and cay- enne pepper ; lastly the meat of a crab, and let it all warm through. Mrs Fred Walton. CRAB A LA FRAN9AISE. Place a layer of crab in a baking dish, or ramekins, spread over it a little home-made mustard, a little cayenne pepper
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