Deviled Crab

Name: Deviled Crab
Ingredients: 1 can crab meat (7.5 oz.); 2 cups bread crumbs (not packed); Butter or margarine about the size of a walnut.; 2 eggs well beaten; Salt; Milk enough to moisten well.

From The Gertrude Bobbitt Circle cook book, 1948

Tartar Sauce: Chop olives (about 12), onion from bread and butter pickles and a small amount of the cucumber pickle from bread and butter pickles, mayonnaise and thin with the vinegar over these same pickles. Small amount of horse radish if available. Recipe by Mrs. Roy Burdette, Jr.

Presented as published in 1948. 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

1170Calories

78 gProtein

156 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1170 kcal

Protein78 g

Carbohydrates156 g

Fiber9.7 g

Sugars14 g

Total Fat23 g

Saturated Fat6.2 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat7.1 g

Omega-30 g

Cholesterol528 mg

Sodium2309 mg

Potassium1219 mg

Calcium629 mg

Iron14 mg

Magnesium173 mg

Phosphorus1012 mg

Zinc12 mg

Copper2 mg

Manganese2.3 mg

Vitamin D2 mcg

Vitamin C6 mg

Vitamin A164 mcg

Vitamin E1.2 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B1220 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)20 mg

Folate366 mcg

Choline326 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 48. The excerpt below is the record exactly as published.

DEVILED CRAB 1 can crab meat (T1/? oz.) (I prefer Harris Prepared Deviled Crab Meat as it is already seasoned). 2 cups bread crumbs (not packed). Butter or margarine about the size of a walnut. 2 e°'gs well beaten Salt Milk enough to moisten well.

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