Dressed Crab

Name: Dressed Crab
Ingredients: Prepare some rich mayonnaise; flavouring this with shallot; and chilli vinegar; a rather stronger seasoning of cayenne; the sieved creamy part of the crab; the white flesh cut into dice

From Salads, sandwiches, and savouries, 1901

Serve garnished with crab claws and dry toast or brown bread.

Presented as published in 1901. 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

348Calories

72 gProtein

0 gCarbs

4 gFat

Full nutrition (27 nutrients)

Calories348 kcal

Protein72 g

Carbohydrates0.2 g

Fiber0 g

Total Fat4.3 g

Saturated Fat0.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.5 g

Cholesterol312 mg

Sodium1172 mg

Potassium1316 mg

Calcium356 mg

Iron3 mg

Magnesium136 mg

Phosphorus916 mg

Zinc14 mg

Copper2.7 mg

Manganese0.6 mg

Vitamin C12 mg

Vitamin A8 mcg

Vitamin B60.6 mg

Vitamin B1236 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate176 mcg

Water316 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.

Dressed Crah. — ‘Prepare some rich mayonnaise, flavouring this with shallot and chilli vinegar, with a rather stronger seasoning of cayenne than usual, and making it pretty thick. Now mix into it the sieved creamy part of the crab, and then the white flesh cut into dice

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