Crabmeat Salad
From Seafood cookery from Carteret County kitchens, 1900
Variations: Diced cucumber may be used in place of green pepper. Add 1 hard boiled egg, diced, for additional flavor. Crabmeat salad is delicious when served in tomatoes which have been almost quartered and bedded in lettuce. Serves 3.
Presented as published in 1900. 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
464Calories
60 gProtein
31 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein60 g
Carbohydrates31 g
Fiber6.8 g
Sugars9.9 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol245 mg
Sodium1703 mg
Potassium1593 mg
Calcium426 mg
Iron4.9 mg
Magnesium160 mg
Phosphorus779 mg
Zinc12 mg
Copper2.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.7 mg
Vitamin B1228 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9 mg
Folate152 mcg
Choline3.6 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 6. The excerpt below is the record exactly as published.
CRABMEAT SALAD 1 6%-ounce can crabmeat or / cup celery, finely minced 1-1/3 cups fresh crabmeat 2 tablespoons green pepper, chopped 4 small radishes, sliced 1 tablespoon lemon juice salt to taste dash of pepper 1/4 cup cooked salad dressing chicory
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