Directions:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.
- Curry Oil:
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant without burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator. Yield: about 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.06 Kcal (3119 kJ) | ||
| Calories from fat | 632.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.27g | 108% | |
|---|---|---|---|
| Cholesterol | 74.13mg | 25% | |
| Sodium | 388.07mg | 16% | |
| Potassium | 174.38mg | 4% | |
| Total Carbs | 9.99g | 3% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 20.91g | 42% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 40.7mg | 226% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 286.72 Kcal (1200 kJ) | ||
| Calories from fat | 243.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.04g | 108% | |
|---|---|---|---|
| Cholesterol | 28.53mg | 25% | |
| Sodium | 149.34mg | 16% | |
| Potassium | 67.11mg | 4% | |
| Total Carbs | 3.84g | 3% | |
| Sugars | 0.82g | 9% | |
| Dietary Fiber | 1.42g | 15% | |
| Protein | 8.05g | 42% | |
| Vitamin C | 8.1mg | 35% | |
| Iron | 15.6mg | 226% | |
| Calcium | 41.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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