Crab Stuffed Shells

Name: Crab Stuffed Shells
Ingredients: the meat from two dozen crabs; one raw (beaten) egg; the pepper; mustard; cloves; allspice; parsley; thyme; the olive oil; butter; chopped onion

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

4248Calories

875 gProtein

2 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories4248 kcal

Protein875 g

Carbohydrates2.3 g

Fiber0 g

Sugars0.2 g

Total Fat57 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol3930 mg

Sodium14135 mg

Potassium15861 mg

Calcium4300 mg

Iron36 mg

Magnesium1638 mg

Phosphorus11091 mg

Zinc171 mg

Copper32 mg

Manganese7.2 mg

Vitamin D1 mcg

Vitamin C144 mg

Vitamin A176 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B67.3 mg

Vitamin B12432 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)130 mg

Folate2136 mcg

Choline147 mg

Caffeine0 mg

Water3830 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 12. The excerpt below is the record exactly as published.

The meat from two dozen crabs will fill nine shells. Cut the crab meat fine, mix it well with one raw (beaten) egg and the pepper, mustard, cloves, allspice, parsley, and thyme; add the olive oil, butter, and chopped onion

Cook this with the app: pantry check, scaling, and the assistant.