Soft-Shell Crabs, Saute

Name: Soft-Shell Crabs, Saute
Ingredients: Remove the 'apron,' or loose shell; Sprinkle the crabs with salt and pepper; dip them in flour; Have boiling hot in the blazer three or four tablespoonfuls of melted butter

From The chafing-dish supper, 1894

Small ones are the best for this purpose.

Presented as published in 1894. 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

463Calories

37 gProtein

0 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein37 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat35 g

Saturated Fat21 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol243 mg

Sodium590 mg

Potassium668 mg

Calcium188 mg

Iron1.5 mg

Magnesium69 mg

Phosphorus468 mg

Zinc7.1 mg

Copper1.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A280 mcg

Vitamin E0.9 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B1218 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)5.4 mg

Folate89 mcg

Choline7.6 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 12. The excerpt below is the record exactly as published.

SOFT-SHELL CEABS, SAUTE. Remove the " apron," or loose shell, and the spongy substance on both sides of the upper shell. Sprinkle the crabs with TEtff} f0e Crustaceans 57 salt and pepper, and dip them in flour. Have boiling hot in the blazer three or four tablespoonfuls of melted butter

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