pescatariangluten-freedairy-freenut-freesoy-free
Crab in Shell (Crabe en coquille) a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon, dinner, or supper.
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
473Calories
44 gProtein
6 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein44 g
Carbohydrates5.6 g
Fiber0.3 g
Sugars4.7 g
Total Fat30 g
Saturated Fat6 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol191 mg
Sodium847 mg
Potassium818 mg
Calcium232 mg
Iron2 mg
Magnesium87 mg
Phosphorus570 mg
Zinc8.6 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A22 mcg
Vitamin E3.8 mg
Vitamin K8.1 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate105 mcg
Choline0.2 mg
Caffeine1.8 mg
Water195 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.
Crab in Shell (Crabe en coquille ) a la Mayonnaise Cook the crab from fifteen to eighteen minutes; leave in the water until cold; clean and pick the meat out. Wash the shells well. To one cup of crab meat take two tablespoons mayonnaise dressing, some pepper and salt; fill the crab shells. Spread with mayonnaise dressing on top. Decorate with truffles and Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.