pescatariandairy-freenut-freesoy-free
Fried Soft-shelled Crabs
From The table, 1889
Serves 4
Presented as published in 1889. 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
503Calories
62 gProtein
46 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein62 g
Carbohydrates46 g
Fiber1 g
Sugars0.8 g
Total Fat6.4 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.7 g
Cholesterol257 mg
Sodium1048 mg
Potassium1081 mg
Calcium314 mg
Iron5.3 mg
Magnesium119 mg
Phosphorus768 mg
Zinc11 mg
Copper2.1 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C9 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B1227 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate229 mcg
Choline37 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 146. The excerpt below is the record exactly as published.
ried Soft -shelled Crabs. — Procure six good-sized, live, soft- shelled crabs, cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in rasped bread-crumbs or pulverized crack- ers, using them very lightly. Fry in very hot fat for five minutes, drain, season with one pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.