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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
