pescatariandairy-freenut-freesoy-free
Crab Croquettes
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
701Calories
83 gProtein
18 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein83 g
Carbohydrates18 g
Fiber0.5 g
Sugars5.3 g
Total Fat31 g
Saturated Fat9.3 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Omega-31.1 g
Cholesterol687 mg
Sodium1666 mg
Potassium1548 mg
Calcium540 mg
Iron4.7 mg
Magnesium156 mg
Phosphorus1172 mg
Zinc15 mg
Copper2.7 mg
Manganese0.7 mg
Vitamin D3.3 mcg
Vitamin C13 mg
Vitamin A300 mcg
Vitamin E3.8 mg
Vitamin K1.8 mcg
Vitamin B60.8 mg
Vitamin B1237 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate244 mcg
Choline297 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 48. The excerpt below is the record exactly as published.
Crab Croquettes.) Take the meat (inside and claws) of two large crabs. Put into a stewpan a teaspoonful of chopped onions, with half an ounce of sesamum oil, pass them about three minutes over the fire, add a teaspoonful of flour, mix well, then add the crabs pounded down, and a gill of white sauce made of rich fish stock, flour, and a little ground-nut oil, or more if not sufficiently moist ; season with pepper, soy, a suspicion of garlic, a squeeze of lemon, and a little sugar ; then stir in the yolks of two eggs
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