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Deviled Crabs

Name: Deviled Crabs
Yield: 2 servings
Ingredients: two cups of hard-shell crab meat; a teaspoonful of mustard flour; salt to taste; pepper to taste; half a cup of milk or thin cream; Bread Crumbs No. 3

From The art of cookery, 1899

Serves 2

Serve with lemon points, either hot or cold.

Presented as published in 1899. 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

633Calories

51 gProtein

42 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories633 kcal

Protein51 g

Carbohydrates42 g

Fiber2.4 g

Sugars3.3 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2 g

Cholesterol247 mg

Sodium1101 mg

Potassium945 mg

Calcium347 mg

Iron4.4 mg

Magnesium108 mg

Phosphorus667 mg

Zinc9.3 mg

Copper1.7 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C7.1 mg

Vitamin A4.7 mcg

Vitamin E0 mg

Vitamin K5 mcg

Vitamin B60.4 mg

Vitamin B1221 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate164 mcg

Choline7.9 mg

Caffeine0 mg

Water226 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 132. The excerpt below is the record exactly as published.

Deviled Crabs. — To two cups of hard-shell crab meat picked into small pieces add a teaspoonful of mustard flour, salt and pepper to taste, and half a cup of milk or thin cream. Sprinkle a buttered baking dish, or buttered shells, lightly with Bread Crumbs No. 3

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