RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.5972
Energy (kCal)	96.2162
Carbohydrates (g)	5.441
Total fats (g)	4.9788
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0284
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2618
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4077
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4365
Proline (g)	0.2821
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4149
Adjusted Protein (g)	0.0000
Cystine (g)	0.1391
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.4797
Copper, Cu (mg)	0.0758
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9903
Total lipid (fat) (g)	4.9788
Vitamin K (phylloquinone) (g)	31.6680
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0207
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5400
Folate, total (g)	37.2043
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1017.0200
Energy (kcal)	96.2162
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1007
Fatty acids, total saturated 14:1 (g)	0.0038
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1948
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8398
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	12.8864
Lutein + zeaxanthin (g)	374.2212
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4465
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)	23.7660
Fatty acids, total saturated 16:0 (g)	1.1289
Carbohydrate, by difference (g)	5.4410
Vitamin D (IU)	41.0000
Fructose (g)	0.2824
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7018
Tyrosine (g)	0.2617
Potassium, K (mg)	212.2854
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	117.4050
Serine (g)	0.5047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3557
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0022
Fatty acids, total saturated 14:0 (g)	0.0193
Histidine (g)	0.1625
Isoleucine (g)	0.3522
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2971
Water (g)	70.0545
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	448.1579
Sodium, Na (mg)	221.3324
Iron, Fe (mg)	1.2400
Energy (kJ)	402.7959
Ash (g)	1.3716
Caffeine (mg)	0.0000
Glycine (g)	0.2336
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8043
Fatty acids, total polyunsaturated (g)	0.9867
Vitamin E (alpha-tocopherol) (mg)	0.5666
Sucrose (g)	0.0327
Vitamin B-6 (mg)	0.1535
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4759
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8467
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)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0511
Folate, food (g)	37.2043
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8398
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7710
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.3426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0992
Fatty acids, total saturated (g)	1.5851
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	61.5870
Fatty acids, total saturated 10:0 (g)	0.0049
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3842
Glutamic acid (g)	0.9189
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5689
Folate, DFE (g)	37.2043
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.6623
Tryptophan (g)	0.0882
Threonine (g)	0.2929
Fatty acids, total polyunsaturated 18:1 c (g)	1.6963
Manganese, Mn (mg)	0.1452
Protein (g)	7.5972
Cryptoxanthin, beta (g)	4.6017
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7156
Betaine (mg)	0.9397
Phosphorus, P (mg)	123.0823
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Crabmeat: | 2. In medium bowl combine all ingredients for crabmeat mixture. | 3. Cover with plastic wrap and refrigerate for 1 hour. | 4. Pancakes: | 5. Using a pastry brush, lightly coat 1 side of each tortilla, with beaten egg. | 6. Sprinkle each of 2 tortillas, egg sides up, with 1 tablespoon sliced green onions. | 7. Take remaining 2 tortillas egg sides facing down and place on top of onion sprinkled tortillas. | 8. Press firmly together. | 9. With a 2" round cutter (or empty tomato paste can with top and bottom removed) carefully cut 8-10 rounds from each tortilla sandwich. | 10. Place green onion pancakes in a dry nonstick skillet over medium heat. | 11. Toast pancake until golden brown on each side. | 12. Remove to a plate and set aside. | 13. To serve, spoon a small amount of crab mixture on top of each pancake. | 14. Garnish with chives &/or a very, very, small amount of prepared wasabi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lump crabmeat	2	cans	drained	-	-	-	-
wasabi mayonnaise	4	tablespoons		-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
soy sauce	1/2	teaspoon	low sodium	1.4045	0.1306	0.2157	0.0151
chive	1	teaspoon	chopped	1.8	0.261	0.1962	0.0438
flour tortilla	4			-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
wasabi	2	tablespoons	prepared	17.7125	3.8252	0.78	0.1024

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

Cooking in progress....

Wasabi Crab on Green Onion Pancakes