Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Dressed Crab
From A calendar of dinners, with 615 recipes, 1913
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 1 good sized heavy crab
- 6 tablespoonfuls Crisco
- 2 tablespoonfuls vinegar
- 1 tablespoonful chopped parsley
- 3 tablespoonfuls olive oil
- Salt and pepper to taste
- 2 tablespoonfuls breadcrumbs
Method
Boil crab in boiling salted water for thirty minutes, break off claws.
Remove flesh from shell, separating firm white and soft dark meat.
Mix dark soft substance with crumbs, oil, vinegar, and seasonings.
Toss shredded white meat in seasoning.
Fill shell with mixtures, arranging alternately, and decorate with parsley.
Nutrition per serving
505Calories
19 gProtein
4 gCarbs
46 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 27. The excerpt below is the record exactly as published.
Dressed Crab 1 good sized heavy crab 2 tablespoonfuls vinegar 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley 2 tablespoonfuls breadcrumbs Crisp lettuce leaves 3 tablespoonfuls olive oil Salt and pepper to taste
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