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Mash the potatoes with a fork. Add the salt, wasabi, rice wine vinegar, mustard, and mustard oil. Let cool down and set aside. Roll out the potatoes 1/2-inch by inches wide cut into 1-inch pieces put 1 tail of crayfish on top of each potato piece. Serve warm. Per serving: 398 Calories (kcal); 14g Total Fat; (31% calories from fat); 6g Protein; 64g Carbohydrate; 0mg Cholesterol; 1141mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0044 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 129 (93%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 59.1mg||2 %|
|Potassium 56.2mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1.5g|
|Protein 0.6g||1 %|
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Calories per serving: 138
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