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Crab Saute

  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Ginger 2 Teaspoon, finely shredded
  Julienned carrots 1 Pound (1 1/2 Cups)
  Snow peas 3 Ounce, cut diagonally into 3/4 inch pieces
  Fine julienned leeks 3⁄4 Cup (12 tbs) (White Portions Only)
  Green onions 3 , cut in 1 inch diagonal pieces (Slender)
  Crabmeat/2 cans, 6 ounce each crabmeat, drained 3⁄4 Pound (Fresh / Frozen)
  Lemon juice 1 1⁄2 Tablespoon
  Salt To Taste
  White pepper To Taste

Melt butter or margarine in a large skillet.
Add garlic and gingerroot; saute about 30 seconds.
Add vegetables in order listed, sauteing each about 30 seconds before adding next vegetable.
Add crabmeat.
Season with lemon juice, salt and white pepper to taste.

Recipe Summary

Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 418

% Daily Value*

Total Fat 51 g77.9%

Saturated Fat 29.2 g146.1%

Trans Fat 0 g

Cholesterol 455.1 mg151.7%

Sodium 2999.5 mg125%

Total Carbohydrates 93 g31%

Dietary Fiber 20.3 g81.1%

Sugars 39.6 g

Protein 73 g145%

Vitamin A 1651% Vitamin C 340.8%

Calcium 72.6% Iron 44.9%

*Based on a 2000 Calorie diet

Crab Saute Recipe