Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
510
Calories
11g
Protein
41g
Fat
30g
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 |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Caviar | not in our table | 0 |
| Sturgeon | 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
- 2 tablespoons champagne vinegar
- 1 teaspoon minced shallot
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup canola oil
- Salt and freshly ground black pepper
- 2 pounds fresh crabmeat, cooked, shelled, and picked
- 2 tablespoons mayonnaise
- 1 bunch chives, chopped
- Fine sea salt and freshly ground black pepper
- 1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
- 2 avocados, peeled, seeded, and sliced
- 1 ounce caviar (Sturgeon royal)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes