Crabmeat Bake

Name: Crabmeat Bake
Ingredients: 2 Tbsp. butter; 1 cup cream; 1 can crabmeat; 1 1/2 cups and 1 Tbsp. chopped parsley; about 2 scant cups

From Cook book (Relief Society, Houston, 1963), 1963

YUM- -Yum — yum.

Presented as published in 1963. 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

1657Calories

34 gProtein

164 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories1657 kcal

Protein34 g

Carbohydrates164 g

Fiber9.7 g

Sugars13 g

Total Fat117 g

Saturated Fat50 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.4 g

Cholesterol304 mg

Sodium1632 mg

Potassium655 mg

Calcium542 mg

Iron10 mg

Magnesium107 mg

Phosphorus495 mg

Zinc3.7 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate231 mcg

Choline32 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 37. The excerpt below is the record exactly as published.

2 Tbsp. butter; 1 cup cream; 1 can crabmeat or 1 1/2 cups and 1 Tbsp. chopped parsley* Mix all ingredients, having rubbed the egg yolks fine — Season to taste and mix with bread crumbs (about 2 scant cups

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