Deviled Crabs

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

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1960Calories

60 gProtein

12 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories1960 kcal

Protein60 g

Carbohydrates12 g

Fiber1.4 g

Sugars1.6 g

Total Fat188 g

Saturated Fat115 g

Monounsaturated Fat50 g

Polyunsaturated Fat9.9 g

Omega-30.8 g

Cholesterol1020 mg

Sodium2713 mg

Potassium1027 mg

Calcium356 mg

Iron4.5 mg

Magnesium111 mg

Phosphorus836 mg

Zinc10 mg

Copper1.7 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C7.6 mg

Vitamin A1640 mcg

Vitamin E6.1 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B1223 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.6 mg

Folate177 mcg

Choline337 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, 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, ^ teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter

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