Crab Salad
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
2245Calories
442 gProtein
12 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories2245 kcal
Protein442 g
Carbohydrates12 g
Fiber0.8 g
Sugars0.3 g
Total Fat35 g
Saturated Fat42 g
Monounsaturated Fat159 g
Polyunsaturated Fat31 g
Omega-31.4 g
Cholesterol2239 mg
Sodium9478 mg
Potassium8285 mg
Calcium2227 mg
Iron19 mg
Magnesium838 mg
Phosphorus5681 mg
Zinc86 mg
Copper16 mg
Manganese4.1 mg
Vitamin D1.8 mcg
Vitamin C72 mg
Vitamin A178 mcg
Vitamin E0.9 mg
Vitamin K50 mcg
Vitamin B63.8 mg
Vitamin B12217 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)65 mg
Folate1106 mcg
Choline279 mg
Caffeine0 mg
Water2133 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
CRAB SALAD. BY MRS. J. E. m'kEE. (Daughter of the President.) ?OIL one dozen crabs thirty minutes, adding a little salt to the water. When cold pick out the meat. Make a mayonnaise dressing as follows: Beat the yolks of two eggs, add pepper, salt and mustard and mix well together. Then slowly add half a pint of olive oil, or enough to thicken the dressing. If too thick, add a few drops of lemon juice or vinegar. Great care should be exercised in pouring the oil, as it will curdle if poured too fast. Now mix the crab meat and the mayonnaise together. Garnish a dish with crisp lettuce leaves
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