Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 tablespoonfuls of chopped anchovies that have been preserved in capers
- 1 tablespoonful of chopped parsley
- 1 teaspoonful of mustard
- a pinch of scraped garlic
- parsley
- mustard
- salt
- pepper
- vinegar
Directions
_Contributed by Mrs. Joseph Neff, Philadelphia, Pa._
Boil crabs, put aside to cool, then pick. Mix meat with thick Remoulade sauce and fill shell. Cover meat with mayonnaise, and decorate with anchovy fillets and sliced pickles. Serve with sprig of parsley and sliced lemon. Remoulade Sauce.--Mix together in a bowl 2 tablespoonfuls of chopped anchovies that have been preserved in capers and oil. Add 1 tablespoonful of chopped parsley, 1 teaspoonful of mustard. Salt and pepper to taste. Mix all with a pinch of scraped garlic, salad oil and a few drops of malt vinegar.