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Deviled Crabs

Name: Deviled Crabs
Yield: 3 servings
Ingredients: picked meat of six good heavy crabs; one-half pint of cream or rich milk; one tablespoon of flour; the yolks of two hard boiled eggs; a teaspoonful of salt; the juice of half a lemon; one tablespoon of butter; one tablespoon of chopped parsley; seasoning of onion juice; a dash of cayenne pepper

From Kirmess cook book, 1907

Serves 3

Serve with Tartare sauce.

Presented as published in 1907. 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

409Calories

77 gProtein

4 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories409 kcal

Protein77 g

Carbohydrates3.6 g

Fiber0.1 g

Sugars0.5 g

Total Fat11 g

Saturated Fat1.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol446 mg

Sodium1998 mg

Potassium1384 mg

Calcium377 mg

Iron3.7 mg

Magnesium142 mg

Phosphorus987 mg

Zinc15 mg

Copper2.7 mg

Manganese0.6 mg

Vitamin D0.7 mcg

Vitamin C18 mg

Vitamin A61 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.7 mg

Vitamin B1236 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate199 mcg

Choline99 mg

Caffeine0 mg

Water358 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 41. The excerpt below is the record exactly as published.

DEVILED CRABS. By Mrs. M. DeM. Vreeland. To the picked meat of six good heavy crabs, allow one-half pint of cream or rich milk, one tablespoon of flour, the yolks of two hard boiled eggs, a teaspoonful of salt, the juice of half a lemon, one tablespoon of butter, one tablespoon of chopped parsley, a season- ing of onion juice and a dash of cayenne pepper

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