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Crab Ravigote
From The Hotel St. Francis cook book, 1919
Serves 3
Use smaller Eastern crab shells for a daintier presentation.
Presented as published in 1919. 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
569Calories
67 gProtein
18 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein67 g
Carbohydrates18 g
Fiber3.1 g
Sugars4.8 g
Total Fat24 g
Saturated Fat3.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat9.9 g
Cholesterol266 mg
Sodium1564 mg
Potassium1382 mg
Calcium344 mg
Iron4 mg
Magnesium136 mg
Phosphorus809 mg
Zinc12 mg
Copper2.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A236 mcg
Vitamin E5 mg
Vitamin K188 mcg
Vitamin B60.8 mg
Vitamin B1230 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate173 mcg
Choline13 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 103. The excerpt below is the record exactly as published.
Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites
Cook this with the app: pantry check, scaling, and the assistant.