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Suggest a better descriptionTo cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead mans fingers -- the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, olive oil, garlic, celery, and parlsey and pour over crabs. Turn occasionally while marinating.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 53 | ||
Calories from Fat: 41 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 52.1mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 2.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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