RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.1303
Energy (kCal)	229.655
Carbohydrates (g)	21.6183
Total fats (g)	10.4035
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0697
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5068
Tocopherol, beta (mg)	0.0194
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.8223
Tocopherol, delta (mg)	0.0718
Arginine (g)	1.0461
Proline (g)	0.6746
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6025
Adjusted Protein (g)	0.0000
Cystine (g)	0.3577
Tocotrienol, beta (mg)	0.0094
Selenium, Se (g)	36.3110
Copper, Cu (mg)	0.2019
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8804
Total lipid (fat) (g)	10.4035
Vitamin K (phylloquinone) (g)	2.1760
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	64.3600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	541.5000
Energy (kcal)	229.6550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2034
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4434
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1554
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3197
Vitamin C, total ascorbic acid (mg)	14.7750
Lutein + zeaxanthin (g)	530.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0485
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)	56.8625
Fatty acids, total saturated 16:0 (g)	2.3755
Carbohydrate, by difference (g)	21.6183
Vitamin D (IU)	82.0000
Fructose (g)	0.1950
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.8742
Tyrosine (g)	0.6135
Potassium, K (mg)	523.2550
Fatty acids, total saturated 12:0 (g)	0.0054
Vitamin A, RAE (g)	160.0000
Serine (g)	1.1311
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8475
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0357
Histidine (g)	0.3835
Isoleucine (g)	0.7990
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.9804
Water (g)	136.3571
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.7500
Sodium, Na (mg)	146.9700
Iron, Fe (mg)	2.9932
Energy (kJ)	961.4075
Ash (g)	2.2321
Caffeine (mg)	0.0000
Glycine (g)	0.5861
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8898
Fatty acids, total polyunsaturated (g)	2.2675
Vitamin E (alpha-tocopherol) (mg)	1.1762
Sucrose (g)	0.1275
Vitamin B-6 (mg)	0.4129
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0815
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	11.4675
Pantothenic acid (mg)	1.9297
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2383
Folate, food (g)	64.3600
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	3.9387
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	306.6585
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.3008
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	71.8150
Fatty acids, total saturated 10:0 (g)	0.0068
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8847
Glutamic acid (g)	2.3767
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.3209
Folate, DFE (g)	64.3600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	3.3845
Tryptophan (g)	0.2222
Threonine (g)	0.6653
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.8043
Protein (g)	16.1303
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6893
Betaine (mg)	2.7530
Phosphorus, P (mg)	326.9950
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight. | 2. Beat eggs. | 3. Cut crabmeat and lobster into chunks, combine with eggs. | 4. Drain potatoes and squeeze water out; combine with seafood mixture. | 5. Add oatmeal and blueberries. | 6. Shape into 4 cakes for appetizer or 2 cakes for main course. | 7. Heat fry pan and saute cakes in a little olive oil. | 8. Cook about 3 minutes per side until nicely browned, flip once only. Adjust your frying time according to size of cakes. | 9. Insert tip of a knife into centre; if it comes out dry, the cakes are done. | 10. NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1/2	cup	shredded	57.75	13.1175	1.5375	0.0675
egg	2		beaten	143.0	0.72	12.56	9.51
crabmeat	1	cup		-	-	-	-
lobster meat	1	cup		-	-	-	-
oat	2	tablespoons	rolled	28.905	7.7808	2.0328	0.826
blueberry	1 -2	tablespoon		0.0	0.0	0.0	0.0
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Lobster and Crab Cakes With Wild Blueberries