Name: Deviled Crabs or Lobster, New Orleans
Ingredients: salt; pepper

Deviled Crabs or Lobster, New Orleans

Ingredients

salt
pepper

Directions

Pick the fish apart in fine pieces. Make a soft paste of fine fresh bread crumbs and thin cream. Add the fish, salt and pepper, bake until brown in shells with finely powdered buttered crumbs on top.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.