Americanlunchpescatariangluten-freedairy-freenut-freesoy-free
Crab Salad
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
638Calories
55 gProtein
1 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein55 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.3 g
Total Fat45 g
Saturated Fat7.1 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat26 g
Omega-32.9 g
Cholesterol257 mg
Sodium1239 mg
Potassium1025 mg
Calcium276 mg
Iron2.3 mg
Magnesium104 mg
Phosphorus701 mg
Zinc11 mg
Copper2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C9 mg
Vitamin A15 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60.5 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.1 mg
Folate135 mcg
Choline19 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 115. The excerpt below is the record exactly as published.
CRAB SALAD. 1/2 doz, crabs. 1 bunch celery. Put crabs in boiling water, and boil 20 minutes with plenty of salt and red pepper, when cool, pick out meat. The crab meat is sweet and the flavor must not be destroyed by too much seasoning. Mix crab meat, celery and 1/2 pt. mayonnaise
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