Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Blue Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 ounces lard
- six people
- one dozen blue crabs
- 3 onions
- half full should be added
- three whole cloves may be edded
- salt
- parsley
- pepper
Directions
(Service for Six People)
One dozen blue crabs; i can tomato paste; 2 ounces lard; 3 onions; i herb bouquet; i can tomatoes; ^ pint olive oil; i gill flour; i pod garlic; salt and peper to taste. Time — one hour and a half. Scald, shell and cleanse crabs thoroughly, reserving for cooking only the bodies and great claws ; crack the latter with nut crackers. Save all fat, eggs and liquid in shells. Heat lard and oil together in deep iron skillet ; fry crab bodies and claws to a light golden brown. Remove from fire, add flour to boiling grease in skillet, brown very lightly; then add onions, garlic and parsley all chopped fine.
Cook slowly, so as not to darken flour ; add tomato paste and potatoes, cook a few minutes ; pour in sufficient water to keep from burning and stir constantly; sufficient water to fill pot half full should be added and the mixture allowed to boil hard a few minutes. The crabs, eggs, fat, etc., may now be put in seasoning with herb bouquet. Two or three whole cloves may be edded, if desired. Salt and red pepper to taste, using enough pepper to make the dish piquant. Let simmer slowly, adding water occasionally, so that crabs may be at all times just covered. When cooked the gravy should be smooth, almost creamy in consistency and in color nearly that known as crushed strawberry. Serve with rice.
Rubie G. Eustis, N. O. F. C.