Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 tablespoon chopped parsley
- 12 crabs
- 2 hard-boiled eggs
- 12 live crabs
- salt
- pepper
- paprika
Directions
12 crabs; ^ pt. cream;
Salt; Lump butter;
Red pepper; Flour;
2 hard-boiled eggs; Paprika;
1 tablespoon chopped parsley; Worcestershire sauce;
Bread crumbs; Onion juice.
Boil 12 live crabs for about 20 minutes, adding salt and red pepper to boiling water. Make a rich cream sauce with half pt. cream, small lump of butter and flour enough to thicken. Add to the crab meat, salt paprika and Worcestershire sauce to taste, dlso grated hard-boiled eggs, and the chopped pars- ley (onion juice may be used or omitted) ; and lastly the cream sauce. The mixture should be creamy, so add more sauce if necessary. Heap this generously into shells and cover lightly with bread crumbs and small piece of butter, and brown in hot oven 10 to 15 minutes.
—Mrs. A. M. Hast.