Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
248
Calories
26g
Protein
14g
Fat
7g
Carbs
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Arugula | 1 cup (20g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- ¼ cup freshly-squeezed lemon juice
- ¼ cup extra-virgin olive oil
- 1 tbsp cayenne pepper
- 2 tbsp flat-leaf parsley
- 10 sprigs fresh dill
- 2 cups pasteurized lump crab meat
- 1 cup arugula
Directions
1
Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.
2
Add crab and arugula and toss to coat.
3
Chill, if desired, before serving.
Recipe sourced from
wikibooks