Directions:
- Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.
- In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.
- Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.
- Nutritional analysis is per appetizer serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3215.73 Kcal (13464 kJ) | ||
| Calories from fat | 2215.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 246.17g | 379% | |
|---|---|---|---|
| Cholesterol | 689.32mg | 230% | |
| Sodium | 3663.16mg | 153% | |
| Potassium | 4717.13mg | 100% | |
| Total Carbs | 31.65g | 11% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 204.28g | 409% | |
| Vitamin C | 122.7mg | 204% | |
| Iron | 3.1mg | 17% | |
| Calcium | 744.8mg | 74% | |
| Amount Per 100 g | |||
| Calories | 194.86 Kcal (816 kJ) | ||
| Calories from fat | 134.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 379% | |
|---|---|---|---|
| Cholesterol | 41.77mg | 230% | |
| Sodium | 221.97mg | 153% | |
| Potassium | 285.84mg | 100% | |
| Total Carbs | 1.92g | 11% | |
| Sugars | 0.62g | 41% | |
| Dietary Fiber | 0.41g | 27% | |
| Protein | 12.38g | 409% | |
| Vitamin C | 7.4mg | 204% | |
| Iron | 0.2mg | 17% | |
| Calcium | 45.1mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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