Deviled Crabs

Name: Deviled Crabs
Ingredients: To seven and one-half ounce can; 2 hard cooked eggs; 2 tablespoons melted butter; 1% tablespoons vinegar; red pepper; mustard; % teacup boiling water

From The housewife's aid, 1950

Presented as published in 1950. 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

693Calories

53 gProtein

39 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein53 g

Carbohydrates39 g

Fiber2.9 g

Sugars0.7 g

Total Fat35 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol586 mg

Sodium1328 mg

Potassium878 mg

Calcium397 mg

Iron19 mg

Magnesium98 mg

Phosphorus703 mg

Zinc8.6 mg

Copper1.4 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C8.3 mg

Vitamin A348 mcg

Vitamin E1.7 mg

Vitamin K2.3 mcg

Vitamin B60.5 mg

Vitamin B1219 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.5 mg

Folate201 mcg

Choline305 mg

Caffeine0 mg

Water458 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 5. The excerpt below is the record exactly as published.

DEVILED CRABS To seven and one-half ounce can take 2 hard cooked eggs, 2 tablespoons melted butter, 1% tablespoons vinegar; red pepper, mustard and salt to taste, one egg, yolk and white beaten sep- arately; % teacup boiling water

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