Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunch parsley
- 3 sprigs of thyme
- six cups of water
- 2 pieces of lemon
- a cupful of grated toast crumbs
- a tablespoonful of worcestershire sauce
- six large crabs
- half tea- spoonful each of butter
- two eggs that hn\e been beaten to a froth
- one dozen large crabs
- half butter
- 3 boiled eggs sliced fine
- parsley
- pepper
- salt
- thyme
Directions
Boil six large crabs, remove the meat, and chop it with a me- dium sized onion, parsley, red pepper, salt to taste, and a cupful of grated toast crumbs, place in a frying pan into which a half tea- spoonful each of butter and lard has been made very hot, cook until the particles of onion are cooked then add two eggs that hn\e been beaten to a froth, stirring constantly to distribute thoroughly, remove from fire, add a tablespoonful of Worcestershire sauce, fill the empty crab shells with this mixture, place a lump of butter on top of each, sprinkle lightly with toast crumbs, and bake about ten minutes just before ready to serve.
Mrs. (E. J.) Eleanor G. Graham.
CRAB BISQUE, No. 2.
One dozen large crabs, boiled; i small head of celery; i onion; ~/2 bunch parsley; i cup soaked bread; i small head garlic; 3 sprigs of thyme. Pick crawfish, chop all seasoning together with the tails. Fry all together in half butter and lard ; then stuff heads with same. Put saucepan with half butter and lard, small portion of shallot onions, garlic, parsley and thyme to fry, add six cups of water, heads of crawfish, 3 boiled eggs sliced fine and 2 pieces of lemon. Boil one hour.
P. S. This is a fine Crab Bisque, if minced crab meat is added instead of crawfish heads stuffed.
Mrs. F. H. Rice, Alden Sunshiners.