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Deviled Crabs

Name: Deviled Crabs
Yield: 1 servings
Ingredients: a boiled crab; one-third as much bread crumbs; two or three chopped hard boiled eggs; lemon juice; pepper; salt; butter, or cream

From Temperance cook book, 1887

Serves 1

Lobsters can be prepared similarly.

Presented as published in 1887. 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

470Calories

54 gProtein

27 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein54 g

Carbohydrates27 g

Fiber1.6 g

Sugars3.3 g

Total Fat15 g

Saturated Fat4.1 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.9 g

Cholesterol529 mg

Sodium971 mg

Potassium854 mg

Calcium293 mg

Iron4.4 mg

Magnesium93 mg

Phosphorus689 mg

Zinc8.6 mg

Copper1.4 mg

Manganese0.7 mg

Vitamin D2.2 mcg

Vitamin C6 mg

Vitamin A153 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60.5 mg

Vitamin B1219 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.8 mg

Folate170 mcg

Choline299 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 17. The excerpt below is the record exactly as published.

DEVILED CRABS. Pick the meat from a boiled crab and cut in fine bits; add one- third as much bread crumbs, two or three chopped hard boiled eggs, and lemon juice; season with pepper, salt

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