Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| 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
- 3 tablespoons vegetable oil, divided
- 1 tablespoon lemon juice
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
- 1 6-ounce can crabmeat, drained
- 8 ounces peeled, deveined, cooked shrimp, coarsely chopped
- 1 cup tomatoes, chopped
- 1/2 cup onion, chopped
- 1 8-ounce French baguette
- Fresh ground pepper
Directions
1.In a medium bowl, mix 1 tablespoon of the vegetable oil, lemon juice, chives, mint and garlic.
2.Add crabmeat, shrimp, tomatoes, and onion and mix well.
3.Cut baguette diagonally into 1/2-inch-thick slices. Brush each side with some of the remaining oil and sprinkle lightly with fresh ground pepper.
4.Broil bread slices about 3-4 inches from heat for 1-2 minutes or until toasted. Turn and broil other side until toasted.
5.Spoon equal amounts of the crab mixture onto each toasted slice of bread and serve.