Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Duprees New Southern Cooking
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 683 (100%)|
|Amt Per Serving||% DV|
|Total Fat 76.4g||102 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 152.5mg||47 %|
|Sodium 408.6mg||14 %|
|Potassium 72.9mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 0.6g|
|Protein 1.9g||3 %|
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: 683
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!