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Suggest a better descriptionIn a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice. Serves 2. Gourmet September 1991
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 1 servings | ||
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Calories: 288 | ||
Calories from Fat: 167 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 302.1mg | 10 % | |
Potassium 189.7mg | 5 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 25.2g | ||
Protein 3.5g | 5 % | |
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: 288
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