Soft-Shell Crabs, Fried

Name: Soft-Shell Crabs, Fried
Ingredients: Clean thoroughly a half dozen soft-shell crabs; season with 1 teaspoon pepper; and 1 tablespoon salt; dip lightly in flour; then in beaten egg; and lastly in sifted cracker crumbs

From Most for your money cookbook, 1938

Presented as published in 1938. 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

1050Calories

217 gProtein

2 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1050 kcal

Protein217 g

Carbohydrates2 g

Fiber0.6 g

Sugars0 g

Total Fat13 g

Saturated Fat2.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol936 mg

Sodium10516 mg

Potassium3980 mg

Calcium1083 mg

Iron9.2 mg

Magnesium412 mg

Phosphorus2752 mg

Zinc43 mg

Copper8.1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A25 mcg

Vitamin E0 mg

Vitamin K3.8 mcg

Vitamin B61.8 mg

Vitamin B12108 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)32 mg

Folate528 mcg

Choline0.3 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 19. The excerpt below is the record exactly as published.

SOFT-SHELL CRABS, FRIED Clean thoroughly a half dozen soft-shell crabs, brush them lightly with olive oil, season with i teaspoon pepper and i table- spoon salt, dip lightly in flour, then in beaten egg and lastly in sifted cracker crumbs

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