Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | 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
- =
- 4 x Lettuce leaves
- 1/2 lb Belgian endive (2 endive)
- 1/2 lb Crabmeat (can substitute bay shrimp)
- 1/3 cup Basil Mayonnaise
- 1 pch Salt
- 1 cup Mayonnaise
- 1/4 cup Basil, fresh, chopped
- 1/2 tsp Lemon juice
- 1 clv garlic, minced
- =
Directions
BELGIAN ENDIVE: Arrange the lettuce leaves on a serving dish and set aside. Trim 1/8 inch off the stem end of the endive and separate the leaves. Discard any that are brown and rinse the remaining leaves under cold water. Lay them on a paper towel to dry.
Sitr the crabmeat, mayonnaise and salt together in a bowl. Stuff each endive leaf with a heaping teaspoon of the crab mixture and arrange them on the serving dish.
BASIL MAYONNAISE: Put the mayonnaise, basil and lemon juice in a blender or food proccesor, and turn the machine on. Drop in the garlic and process until the mayonnaise is smooth.