Toast with Fennel and Crabmeat

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Toast with Fennel and Crabmeat
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
379
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie379 cal.(18 %)
Protein21 g(21 %)
Fat10 g(9 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.8 mg(32 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.1 mg(7 %)
Folate50 μg(17 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C9 mg(9 %)
Potassium553 mg(14 %)
Calcium140 mg(14 %)
Magnesium75 mg(25 %)
Iron1.8 mg(12 %)
Iodine87 μg(44 %)
Zinc2.2 mg(28 %)
Saturated fatty acids1.6 g
Uric acid107 mg
Cholesterol87 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
8 slices white bread
250 grams Crabmeat (canned)
1 large Fennel
olive oil (cold-pressed)
salt
freshly ground peppers (freshly ground)
2 Tbsps lemon juice
How healthy are the main ingredients?
white breadCrabmeatFennelolive oilsalt

Preparation steps

1.

Rinse, trim and thinly slice fennel. Heat 2-3 tablespoons oil in a pan. Add fennel slices, cover and cook over medium heat, turning occasionally, about 5 minutes. Season with salt and pepper.

2.

Remove crabmeat from can and let drain. With a sharp knife, finely chop crabmeat. Season with 1 tablespoon oil, salt and pepper to taste, and lemon juice.

3.

Toast or broil bread slices. Top toast with fennel slices and crabmeat. Garnish with fresh herbs or arugula, if desired. Serve immediately.