1. Preheat oven to 350 degrees F. 2. Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 250 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color. Note: All crabmeat should be gently picked over to remove any possible remaining shell. Place the crabmeat in a strainer and press down lightly to extract any extra water. When using lump crab, you want to keep it as intact as possible. Yield: 2 cups To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/21/98 NOTES : Dean Ferring, chef at The Mansion on Turtle Creek in Dallas Recipe by: Dean Ferring, chef at The Mansion on Turtle Creek in Dallas Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (10480g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15063 (46%)|
|Amt Per Serving||% DV|
|Total Fat 1673.7g||2232 %|
|Saturated Fat 486.8g||2434 %|
|Monounsaturated Fat 705.2g|
|Polyunsanturated Fat 363.5g|
|Cholesterol 13887.5mg||4273 %|
|Sodium 10353.4mg||357 %|
|Potassium 27125.4mg||714 %|
|Total Carbohydrate 4350.5g||1280 %|
|Dietary Fiber 205.3g||821 %|
|Sugars, other 4145.3g|
|Protein 498.9g||713 %|
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Calories per serving: 33001
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