Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
269
Calories
33g
Protein
6g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- =
- 1/4 cup finely diced yellow bell pepper
- 1/4 cup very thinly sliced yellow onion
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 1 container or can (8 ounces) fresh refrigerated lump crab meat, picked over
- Sprigs of frisée (curly lettuce), optional
- =
Directions
1
1. In a medium bowl, combine all ingredients except crab and frisée. Gently fold in crab to coat, trying to keep chunks intact.
2
2. Divide crab mixture into two oversized martini glasses or small clear dessert bowls, mounding mixture with a spoon. Insert a few small springs of frisée in each glass. Serve immediately or cover and chill up to 1 hour.
Recipe sourced from
fandom