Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Crab | 100g cooked | 97 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 cupful of boiled crab meat
- 2 tablespoonfuls grated parmesan cheese
- 2 tablespoonfuls white wine
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1/2 cupful stock
- 1/2 cupful cream
- 1/2 teaspoonful salt
- 1/4 teaspoonful pepper
- one tablespoonful of butter
- 6 crabs
- cayenne
- salt
- pepper
- parsley
Directions
1 cupful of boiled crab meat (6 crabs). 2 tablespoonfuls grated Parmesan cheese. 2 tablespoonfuls white wine. 1 tablespoonful of butter. 1 tablespoonful of flour. 1/2 cupful stock. 1/2 cupful cream or milk. 1/2 teaspoonful salt. 1/4 teaspoonful pepper. Dash of cayenne.
Put into a saucepan one tablespoonful of butter; when melted add the flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream, and when thickened, add the salt and pepper, then the crab meat and the cheese; simmer for a few minutes, and add the wine; spread this mixture over pieces of buttered toast cut in squares or circles; sprinkle with grated Parmesan cheese, and place on each piece a small bit of butter; set in the oven for three minutes; serve very hot on a napkin garnished with parsley. This dish may be prepared in a chafing-dish, in which case the mixture must be placed on the toast and served directly from the chafing-dish.
Boiled halibut may be substituted for the crab meat.