Stuffed Crabs
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
675Calories
53 gProtein
50 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein53 g
Carbohydrates50 g
Fiber5.1 g
Sugars8.3 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol243 mg
Sodium2450 mg
Potassium1367 mg
Calcium350 mg
Iron6.1 mg
Magnesium132 mg
Phosphorus693 mg
Zinc9.5 mg
Copper1.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A195 mcg
Vitamin E0.8 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B1222 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate179 mcg
Choline15 mg
Caffeine0 mg
Water315 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.
STUFFED CRABS To each cup of crab meat add Vi cup fine bread crumbs, and yi cup strained cooked tomatoes. If too dry add a little of the liquid in which crabs cooked. Season with salt, pepper, and a tablespoon of onion juice. Stir in two tablespoons melted butter.
Cook this with the app: pantry check, scaling, and the assistant.