pescatariandairy-freenut-freeegg-freesoy-free
Fried Soft-shelled Crabs
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Serve with Tartare sauce or any desired fried fish sauce.
Presented as published in 1902. 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
174Calories
36 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories174 kcal
Protein36 g
Carbohydrates0.1 g
Fiber0 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium586 mg
Potassium658 mg
Calcium178 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus458 mg
Zinc7.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin C6 mg
Vitamin A4 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate88 mcg
Water158 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 74. The excerpt below is the record exactly as published.
the desired namber of crabs, season with salt and pepper, dip in beaten egg, then in fine bread crumbs. Drop in hot fat
Cook this with the app: pantry check, scaling, and the assistant.