Directions:
- Preheat oven to 350 degrees F.
- Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet.
- Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water.
- Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well. Stir in lump crabmeat, trying to avoid breaking up lumps. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top. Bake in oven until crab is light golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.01 Kcal (1151 kJ) | ||
| Calories from fat | 132.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 84.69mg | 28% | |
| Sodium | 459.3mg | 19% | |
| Potassium | 90.1mg | 2% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 33.47g | 67% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 4.4mg | 24% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 135.29 Kcal (566 kJ) | ||
| Calories from fat | 65.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 23% | |
|---|---|---|---|
| Cholesterol | 41.66mg | 28% | |
| Sodium | 225.95mg | 19% | |
| Potassium | 44.32mg | 2% | |
| Total Carbs | 0.97g | 1% | |
| Sugars | 0.4g | 3% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 16.46g | 67% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 2.2mg | 24% | |
| Calcium | 12.5mg | 3% | |
* 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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