Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Crab | 100g cooked | 97 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 tablespoons tlour rubbed
- 1 tablespoon chopped parslev
- 2 cups of the meat
- 1 dozen freshly boiled crabs
- 1 table- spoon'butter
- nutmeg
- salt
- cayenne
- pepper
- parsley
Directions
Pick out all the meat from 1 dozen freshly boiled crabs; scald i pint cream ; stir in 2 tablespoons tlour rubbed with 1 table- spoon'butter; cook several minutes, take from the fire and stir in the crab meat, the mashed volks of i hard boiled eggs, 1 tablespoon chopped parslev, ', a grated nutmeg, and salt and cayenne to taste. Glean the upper shells, fill with the mixture, brush with beaten ci^g, sprinkle with bread crumbs, and brown in the oven, or fry in a basket in boiling fat.
Lobster, halibut, etc., may be devilled in the same way, using 2 cups of the meat.
FRIED SOFT SHIiLL CRABS.
Remove the spongv parts under the side joints and the aprons from the crabs ; wash well in cold water, dram, season with salt and pepper, dip in cold milk, roll in flour, and fry in deep boiling fat until a nice brown. Drain, sprinkle with salt, put on buttered toast, and decorate with (|uarters of lemon, and with parsley.