Crab and Potato Salad

0
Average: 0 (0 votes)
(0 votes)
Crab and Potato Salad
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
406
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein20.73 g(21 %)
Fat17.19 g(15 %)
Carbohydrates47.62 g(32 %)
Sugar added0 g(0 %)
Roughage6.74 g(22 %)
Vitamin A752.83 mg(94,104 %)
Vitamin D0.36 μg(2 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.16 mg(15 %)
Niacin6.98 mg(58 %)
Vitamin B₆0.42 mg(30 %)
Folate79.53 μg(27 %)
Pantothenic acid0.83 mg(14 %)
Biotin1.54 μg(3 %)
Vitamin B₁₂2.28 μg(76 %)
Vitamin C67.42 mg(71 %)
Potassium1,242.99 mg(31 %)
Calcium221.29 mg(22 %)
Magnesium65.1 mg(22 %)
Iron6.66 mg(44 %)
Iodine4.07 μg(2 %)
Zinc3.13 mg(39 %)
Saturated fatty acids9.3 g
Cholesterol110.9 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5.333 cups
2
1
small Red onion (diced)
4 tablespoons
1 tablespoon
cup
cup
½ cup
½ teaspoon
1 tablespoon
chopped parsley
1 tablespoon
snipped Chives
2 cups
Crabmeat (cooked and removed from the shell)
8
How healthy are the main ingredients?
parsleyChivesNutmeg

Preparation steps

1.
Wash the potatoes well and boil in salted water for about 30 minutes, until soft. Meanwhile trim the spring onions and cut into rings. Heat the stock, add the spring onion rings and diced onion and bring to the boil once, then remove from the heat. Stir the mustard into the onion stock. Drain the potatoes, leave to steam briefly, then peel and slice. Put into a bowl with the onion stock, mix carefully, season with salt and pepper and add nutmeg to taste.
2.
Leave to cool. Flake the crabmeat and mix into the potato salad with the oil.
3.
Mix the cream with the sour cream and snipped chives and add the parsley. Season to taste with salt and pepper.
4.
Wash the lettuce leaves and put two on each plate. Fill each leaf with salad and drizzle with the sour cream dressing. Serve immediately.