RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.825
Energy (kCal)	372.3874
Carbohydrates (g)	17.6466
Total fats (g)	27.9016
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2158
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3390
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1906
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4992
Proline (g)	0.4691
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.2049
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.9761
Copper, Cu (mg)	1.0178
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0905
Total lipid (fat) (g)	27.9016
Vitamin K (phylloquinone) (g)	0.9896
Cholesterol (mg)	15.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.1495
Folate, total (g)	61.8097
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	83.8175
Energy (kcal)	372.3874
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0967
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3340
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	0.0787
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.1785
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5673
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	64.4674
Fatty acids, total saturated 16:0 (g)	2.5928
Carbohydrate, by difference (g)	17.6466
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.9454
Tyrosine (g)	0.4258
Potassium, K (mg)	341.4819
Fatty acids, total saturated 12:0 (g)	0.0075
Vitamin A, RAE (g)	12.6962
Serine (g)	0.5530
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5378
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1018
Histidine (g)	0.2980
Isoleucine (g)	0.4364
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6993
Water (g)	24.5137
Fatty acids, total saturated 8:0 (g)	0.0034
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2.4325
Sodium, Na (mg)	119.5197
Iron, Fe (mg)	2.2439
Energy (kJ)	1558.0390
Ash (g)	3.5398
Caffeine (mg)	0.0000
Glycine (g)	0.6942
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	11.7665
Fatty acids, total polyunsaturated (g)	12.0296
Vitamin E (alpha-tocopherol) (mg)	0.1497
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1266
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0049
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3252
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4015
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7673
Folate, food (g)	61.8097
Fatty acids, total saturated 20:1 (g)	0.0418
Fatty acids, total monounsaturated (g)	10.4743
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.2517
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0917
Vitamin B-12 (g)	0.3383
Calcium, Ca (mg)	316.2625
Fatty acids, total saturated 10:0 (g)	0.0065
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5314
Glutamic acid (g)	2.2602
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	10.4500
Leucine (g)	0.7792
Folate, DFE (g)	61.8097
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.5903
Tryptophan (g)	0.2214
Threonine (g)	0.4204
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.9121
Protein (g)	17.8250
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	10.3248
Betaine (mg)	0.0512
Phosphorus, P (mg)	514.2275
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Welsh
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt 1 ounce of the butter in a heavy 1-quart saucepan. | 2. Stir in the flour and mix to blend thoroughly. | 3. Slowly stir in the milk and boil gently to make a smooth thick sauce. | 4. Stir in the mace, salt and pepper. | 5. Mix in all the crab and bring just to the boil. | 6. Stir in the cream and check the seasoning. | 7. Pour into 4 small buttered ovenproof dishes and sprinkle each with breadcrumbs and then Parmesan cheese. | 8. The dishes can wait in the refrigerator for several hours before cooking. | 9. Dot the top of each dish with the remaining butter and stand the small dishes in ½ inch of water in a baking tray. | 10. Bake for 10 minutes in a preheated oven at 400°F. | 11. The tops should be crisp and golden brown and the crab thick and creamy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
plain flour	1	ounce		25.2167	0.0	5.61	0.1417
milk	6	fluid		-	-	-	-
mace	1/2	teaspoon	ground	4.0375	0.4292	0.057	0.2752
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
backfin crab meat	1/2	lb		25.2167	0.0	5.61	0.1417
double cream	2	tablespoons		25.2167	0.0	5.61	0.1417
white breadcrumb	2	ounces		25.2167	0.0	5.61	0.1417
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Creamy Crab of Cymry