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Suggest a better descriptionPrepare 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
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 683 | ||
Calories from Fat: 683 (100%) | ||
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Amt Per Serving | % DV | |
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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
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