Directions:
- Remove cartilage from crabmeat. Melt butter in 2 1/2 to 3-quart saucepan or chafing dish. Add parsley, brandy, salt, pepper and nutmeg. Stir in crabmeat, trying not to break crabmeat, and saute slowly until crabmeat is heated, 5 to 8 minutes. Serve as is or over toast points.
- By: Little Campus Inn, Annapolis, Maryland
- Maryland Seafood Cookbook 2
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.88 Kcal (1335 kJ) | ||
| Calories from fat | 201.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 34% | |
|---|---|---|---|
| Cholesterol | 250.13mg | 83% | |
| Sodium | 545.76mg | 23% | |
| Potassium | 20.86mg | 0% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 30.57g | 61% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 365.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 173.03 Kcal (724 kJ) | ||
| Calories from fat | 109.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 34% | |
|---|---|---|---|
| Cholesterol | 135.72mg | 83% | |
| Sodium | 296.14mg | 23% | |
| Potassium | 11.32mg | 0% | |
| Total Carbs | 0.11g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 16.59g | 61% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 198.4mg | 37% | |
* 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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