Directions:
- Cross cut the green part of the scallion 1/8-inch thick and sweat in 1 teaspoon butter. Mix together with picked crabmeat. Set aside. Put shrimp in very cold bowl of food processor. Process on high speed for 1 minute. Add eggs and process on high speed until mixture is smooth and shiny (approximately 2 minutes). Keep shrimp mixture in bowl and put into freezer to rechill. Return bowl to machine and slowly add heavy cream while machine is running. Scrape sides of bowl. Process one more time to make sure the cream is incorporated. Add mustard, hot pepper sauce, Worcestershire to the mousse, then fold into crabmeat and scallions.
- To Cook: Saute 1/2 cup portions in oil in a non-stick pan over medium-high heat. Cook approximately 2 minutes on each side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.51 Kcal (1509 kJ) | ||
| Calories from fat | 251.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.91g | 43% | |
|---|---|---|---|
| Cholesterol | 122.04mg | 41% | |
| Sodium | 572.57mg | 24% | |
| Potassium | 104.45mg | 2% | |
| Total Carbs | 13.69g | 5% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 14.51g | 29% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 241.04 Kcal (1009 kJ) | ||
| Calories from fat | 167.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 43% | |
|---|---|---|---|
| Cholesterol | 81.6mg | 41% | |
| Sodium | 382.83mg | 24% | |
| Potassium | 69.83mg | 2% | |
| Total Carbs | 9.15g | 5% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 9.7g | 29% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.5mg | 4% | |
| Calcium | 34.9mg | 5% | |
* 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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