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Suggest a better descriptionRemove the meat from the crab and set aside. Keep the white and brown meat separate. Boil the rice in the milk until it is soft. Sieve the rice, milk and brown crab meat. Stir in the stock, anchovy essence, Tabasco and seasoning into the pre-cooked rice and milk. Bring gently to the boil and add a pinch of cayenne and the cream. liquidize and pass through a fine sieve. Serve with the kedgeree.
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Serving Size: 1 Serving (1058g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1776 | ||
Calories from Fat: 1251 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139g | 185 % | |
Saturated Fat 84.9g | 424 % | |
Monounsaturated Fat 40.1g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 503.5mg | 155 % | |
Sodium 1070.7mg | 37 % | |
Potassium 1223mg | 32 % | |
Total Carbohydrate 104.7g | 31 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 104.6g | ||
Protein 29.3g | 42 % | |
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: 1776
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