0.0 – 0 reviews • Sauteing Recipes
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
2 servings |
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
2 servings |
Ingredients
- 4 thin slices of white bread
- Melted butter for brushing
- 2 tablespoons butter
- 2 carrots, grated
- 8 ounces lump crabmeat, picked over
- 1/2 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup each finely chopped chives, basil, mint and parsley
- Salt and freshly ground black pepper
Instructions
- Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
582 |
| Total Fat |
44 g |
| Saturated Fat |
27 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
25 g |
| Cholesterol |
221 mg |
| Sodium |
842 mg |
| Serving Size |
1 of 2 servings |
| Calories |
582 |
| Total Fat |
44 g |
| Saturated Fat |
27 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
25 g |
| Cholesterol |
221 mg |
| Sodium |
842 mg |