Creamed Crabs
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
887Calories
7 gProtein
24 gCarbs
106 gFat
Full nutrition (33 nutrients)
Calories887 kcal
Protein6.6 g
Carbohydrates24 g
Fiber0.2 g
Sugars0.5 g
Total Fat106 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol304 mg
Sodium53 mg
Potassium280 mg
Calcium153 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline0.5 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 9. The excerpt below is the record exactly as published.
Creamed Crabs. — Remove the meat from a half dozen hard-shelled crabs. Cook two tablespoonfuls of butter and a tablespoonful of finely chopped onion until yellow, add two tablespoonfuls of flour, and pour in gradually a cup of cream. As soon as blended and smooth, add the crab meat, salt and paprika to season, a tiny grating of nutmeg and a tablespoonful of sherry wine. Spread on slices of toast
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