RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.8151
Energy (kCal)	43.97
Carbohydrates (g)	6.4712
Total fats (g)	0.1455
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0040
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1512
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0042
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2271
Proline (g)	0.1509
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1342
Adjusted Protein (g)	0.0000
Cystine (g)	0.0968
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.7717
Copper, Cu (mg)	0.0237
Maltose (g)	0.0231
Zinc, Zn (mg)	0.0886
Total lipid (fat) (g)	0.1455
Vitamin K (phylloquinone) (g)	6.2144
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5940
Folate, total (g)	2.7940
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	135.5000
Energy (kcal)	43.9700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0006
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1336
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3127
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.5526
Lutein + zeaxanthin (g)	17.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2751
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)	8.2608
Fatty acids, total saturated 16:0 (g)	0.0110
Carbohydrate, by difference (g)	6.4712
Vitamin D (IU)	0.0000
Fructose (g)	0.0551
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4287
Tyrosine (g)	0.1557
Potassium, K (mg)	88.1300
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	6.7760
Serine (g)	0.2684
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2327
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)	0.0008
Histidine (g)	0.0997
Isoleucine (g)	0.2247
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2301
Water (g)	36.3014
Fatty acids, total saturated 8:0 (g)	0.0000
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)	78.9240
Sodium, Na (mg)	56.7648
Iron, Fe (mg)	0.4433
Energy (kJ)	183.4653
Ash (g)	0.3396
Caffeine (mg)	0.0000
Glycine (g)	0.1457
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)	0.0148
Fatty acids, total polyunsaturated (g)	0.0188
Vitamin E (alpha-tocopherol) (mg)	0.0500
Sucrose (g)	0.0267
Vitamin B-6 (mg)	0.0159
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2706
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0827
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)	0.0034
Folate, food (g)	2.7940
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0150
Stigmasterol (mg)	0.0600
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)	0.0432
Choline, total (mg)	1.3819
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0476
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	6.3025
Fatty acids, total saturated 10:0 (g)	0.0281
Galactose (g)	0.0265
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2382
Glutamic acid (g)	0.5285
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3464
Folate, DFE (g)	2.7940
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)	0.3578
Tryptophan (g)	0.0440
Threonine (g)	0.1539
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	0.6143
Protein (g)	3.8151
Cryptoxanthin, beta (g)	4.0400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0128
Betaine (mg)	0.1602
Phosphorus, P (mg)	9.6273
Tocopherol, gamma (mg)	0.0542

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a bowl, beat together egg white, water, and sherry until foamy. Stir in cornstarch, salt, ginger, and coriander. Squeeze crab lightly to eliminate any moisture, then stir into egg white mixture. | 2. Remove crusts from bread: cut each slice in 4 squares (or get fancy and use cookie cutters for different shapes). Mound about 2 teasppons of crab mixture on each square, pressing it firmly to bread and rounding the courners. If made ahead, arrange a single layer in a baking pan, cover, and chill up to 8 hours. | 3. In a deep pan (at least 6 inches in diameter), pour sald oil to a depth of 1 1/2 inches and heat to 350 degrees F. on a deep frying thermometer. Fry 4 squares at a time, crab side down, until the edges begin to brown (about 30 seconds). | 4. Turn over and fry for 10 seconds longer; remove and drain on paper towels. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	1			17.16	0.2409	3.597	0.0561
water	1	teaspoon		0.0	0.0	0.0	0.0
sherry	1	teaspoon		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
salt	1/2	teaspoon		-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
crabmeat	1	cup	flaked canned	-	-	-	-
white bread	6	slices		-	-	-	-
salad oil				-	-	-	-

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

Cooking in progress....

Crab Pillows