Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
516
Calories
29g
Protein
35g
Fat
24g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Water | not in our table | 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 egg yolk
- 1 tsp. whole-grain mustard
- 1/2 cup olive oil
- 1/2 cup vegetable, corn or safflower oil
- 2 garlic cloves, minced
- 1 1/2 Tbs. fresh lemon juice, plus more as needed
- 3 Tbs. prepared horseradish
- Salt and freshly ground pepper, to taste
- 2 Tbs. warm water
- 4 quarts water
- 1 Tbs. salt
- 3 live Dungeness crabs, each 2 to 2 1/2 lb.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes