Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
450
Calories
31g
Protein
23g
Fat
38g
Carbs
Counts 14 of 21 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cocktail | not in our table | 0 |
| Sauce | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Cognac | not in our table | 0 |
| Champagne | not in our table | 0 |
| Peppermint | 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 loaf of country, crusty baguette
- 8 ounces of peekytoe crab meat (I used lump crab meat as peekytoe crab was not available)
- 1 ripe avocado
- French cocktail sauce (recipe below)
- Traditional cocktail sauce (recipe below) *We used a quick homemade version with ketchup, prepared horseradish, Worcestershire sauce, and freshly squeezed lemon juice.
- Petite greens and garnishes
- 3 Tablespoons ketchup
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon Tobasco
- 3 Tablespoons aïoli
- 2 Tablespoons Cognac
- 2 cups of sugar
- 2 cups of champagne vinegar
- 1 #10 can of riced, San Marzano tomatoes
- Salt to taste
- Grated horseradish
- Lemon juice
- It is important to repick any crab you buy to make sure shells and cartilage are removed.
- 3 Tablespoons aïoli
- 2 Tablespoons fresh lemon juice
- Fresh chopped herbs of your choice; we use mint, dill, opal basil, a little bit of cilantro and chives
- Salt and Pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes