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Crab A La Lorraine Recipe
|Unsalted butter||2 Teaspoon|
|Snow white mushrooms||1⁄2 Pound|
|Snow peas||1⁄2 Pound|
|Crab meat||1⁄2 Pound, cut into pieces|
|All purpose flour||1 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|2% milk||1⁄2 Cup (8 tbs)|
|Wild rice||1 Cup (16 tbs) (Cooked)|
|Brown rice||2 Cup (32 tbs) (Cooked)|
Serving size: Complete recipe
Calories 2437 Calories from Fat 210
% Daily Value*
Total Fat 24 g37.7%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 31.3 mg
Sodium 528.5 mg22%
Total Carbohydrates 450 g150%
Dietary Fiber 31.4 g125.8%
Sugars 17.1 g
Protein 109 g217.4%
Vitamin A 56.8% Vitamin C 237%
Calcium 44.8% Iron 89.8%
*Based on a 2000 Calorie diet
Add mushrooms and saute until tender; remove from heat.
Meanwhile, clean snow peas and cut into 1 in. (2.5 cm) pieces.
With a slotted spoon, remove mushrooms from skillet and return pan to medium heat.
Add snow peas and cook until peas are tender; remove peas from pan.
Melt remaining 1 tsp (15 mL) butter.
Add crab meat and saute until lightly browned.
Remove from pan.
Dissolve flour and cornstarch in the water.
Pour into skillet, add milk and simmer over low heat until mixture thickens.
Season with salt and pepper.
Return mushrooms, peas and crab, heat and fold mixture gently until hot.
Combine hot wild and brown rice.