Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 teaspoon chopped parsley
- 2 tablespoons melted butter
- 1 teaspoon anchovy essence
- a pinch of nutmeg
- 1 large crab
- nutmeg
- cayenne
Directions
1 large crab. 1 teaspoon chopped parsley.
2 oz. bread-crumbs. a little grated lemon rind.
2 tablespoons melted butter or 1 teaspoon anchovy essence.
oil. a few brown bread-crumbs.
a pinch of nutmeg and cayenne £ oz. butter.
tablespoon vinegar. pepper and salt.
Boil the crab, pick all the meat from it, with the exception of what is next the head, which is not good. Chop the meat finely, put into the saucepan with all the other ingredients except the browned bread crumbs and the J oz. of butter. Scrub the shell of the crab dry and heat it, greasing it with a little butter. Heat the mixture well ; return it to the shell ; sprinkle over the browned bread crumbs ; put the butter over it in small pieces ; bake in a moderate oven ; serve on a dish ; paper garnish with parsley and lemon slices.