Deviled Crabs

Name: Deviled Crabs
Ingredients: 1 cup crab meat; 2 tablespoons fine bread crumbs; yolks two hard-boiled eggs chopped; juice of a lemon; y2 teaspoon mustard; a little cayenne pepper; 1 cup good drawn butter

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1947Calories

53 gProtein

21 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories1947 kcal

Protein53 g

Carbohydrates21 g

Fiber3.7 g

Sugars3.7 g

Total Fat187 g

Saturated Fat115 g

Monounsaturated Fat50 g

Polyunsaturated Fat9.3 g

Omega-30.7 g

Cholesterol1015 mg

Sodium2441 mg

Potassium1044 mg

Calcium361 mg

Iron4.1 mg

Magnesium103 mg

Phosphorus772 mg

Zinc9.6 mg

Copper1.7 mg

Manganese0.6 mg

Vitamin D1.8 mcg

Vitamin C61 mg

Vitamin A1610 mcg

Vitamin E6.1 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B1222 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.5 mg

Folate189 mcg

Choline327 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 63. The excerpt below is the record exactly as published.

Deviled Crabs. — 1 cup crab meat, picked from shells of well-boiled crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, y2 teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter

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