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Penne With Dungeness Crab Butter Oyster Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)169.5512
Energy (kCal)1489.0804
Carbohydrates (g)69.5149
Total fats (g)63.0383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot with cold water and 2 tbsp salt and bring to a rolling boil. Add in the penne and cook until Al dente pour into a colander to drain. Do not run the penne over water. Pour into a large serving dish and cover. Repeat this step on the asparagus. | 2. Combine the penne, asparagus, crab meat with butter and oyster sauce. Salt and pepper the mixture to taste mix well and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne 1 35.7204 4.7627 1.6159 1.1340000000000001
    asparagus 1 lb 90.7186 17.5994 9.979 0.5443
    dungeness crabmeat 1 1/2 lb cooked 605.2014 0.0 134.6403 3.4
    butter 1/2 cup 684.0 31.428 21.372 57.6
    oyster sauce 1/2 cup 73.44 15.7248 1.944 0.36

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



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