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Devilled Crabs

Name: Devilled Crabs
Yield: 1 servings
Ingredients: Six ounces crab meat; 2 hard boiled eggs crumbled; 2 ounces bread crumbs; juice of 4 lemon; salt and cayenne; cream

From Royal Victoria cook book, 1900

Serves 1

Lobsters may be used instead of crabs.

Presented as published in 1900. 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

529Calories

51 gProtein

46 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories529 kcal

Protein51 g

Carbohydrates46 g

Fiber2.7 g

Sugars5.5 g

Total Fat15 g

Saturated Fat4.2 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol505 mg

Sodium1056 mg

Potassium873 mg

Calcium315 mg

Iron5.8 mg

Magnesium98 mg

Phosphorus686 mg

Zinc8.2 mg

Copper1.4 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C29 mg

Vitamin A163 mcg

Vitamin E1.2 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B1216 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate195 mcg

Choline305 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 8. The excerpt below is the record exactly as published.

DEVILLED CRABS.—Six ounces crab meat, 2 hard boiled eggs crumbled, 2 ounces bread crumbs, juice of 4 lemon, salt and cayenne, cream

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