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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 Buckeye cookery, 1892

Serves 1

Lobsters can be prepared similarly.

Presented as published in 1892. 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

329Calories

49 gProtein

1 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories329 kcal

Protein49 g

Carbohydrates1.2 g

Fiber0 g

Sugars1.1 g

Total Fat13 g

Saturated Fat3.7 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.2 g

Cholesterol529 mg

Sodium710 mg

Potassium784 mg

Calcium228 mg

Iron2.7 mg

Magnesium78 mg

Phosphorus630 mg

Zinc8.1 mg

Copper1.4 mg

Manganese0.3 mg

Vitamin D2.2 mcg

Vitamin C6 mg

Vitamin A153 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B1219 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.5 mg

Folate132 mcg

Choline294 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Buckeye cookery (1892), page 168. 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, and butter or cream

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