Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
724
Calories
40g
Protein
14g
Fat
109g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | 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
- =
- 500 g fresh crabmeat or 3 (170 g) cans crabmeat
- 4 tablespoons butter
- 1 large onion
- 2 teaspoons chopped chives
- 1 tablespoon Worcestershire sauce
- 1 pinch salt
- 1/4 teaspoon fresh chili peppers, chopped very fine
- 1/2 green capsicum, chopped fine
- 1/2 red capsicum, chopped fine
- 1 cup breadcrumbs
- 8 crab shells, cleaned,boiled and dried
- =
Directions
1
Put butter in large skilett, saute onion, chives, capsicums.
2
Add crabmeat, worcester sauce, salt chillie pepper.
3
Toss in pan over low heat, with wooden spoon.
4
add bread crumbs, combining all ingredients in pan well.
5
Divide mixture onto the 8 empty crab backs.
6
Dot each crab back with butter.
7
Place under hot grill until golden brown.
8
SERVE IMMEDIATELY.
Recipe sourced from
fandom