Fried Soft Shell Crabs
From Seafood cookery from Carteret County kitchens, 1900
(Deep fat temperature: 370 degrees for 6 or 7 minutes.)
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
452Calories
19 gProtein
66 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein19 g
Carbohydrates66 g
Fiber0.3 g
Sugars18 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium4807 mg
Potassium650 mg
Calcium470 mg
Iron3.7 mg
Magnesium62 mg
Phosphorus439 mg
Zinc2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate101 mcg
Choline65 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 6. The excerpt below is the record exactly as published.
1/8 teaspoon pepper 6 slices bread 3 tablespoons melted butter /2 cup soft bread crumbs 1 tablespoon melted butter parsley Flake crabmeat, combine with next fovr ingredients. Brush bread slices on one side with 3 tablespoons melted butter, then saute on buttered side in skillet until golden brown. Or, place in a greased baking pan, un- buttered side up. Heap crabmeat mixture on top of bread. Sprinkle with bread crumbs combined with 1 tablespoon melted butter, and bake in mod- erately hot oven of 400 degrees for 10 minutes. Garnish with parsley. Makes 6 servings. Menenerie Atlantic Club FRIED SOFT SHELL CRABS 1% cups milk 2 teaspoons salt
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