Toast with Fennel and Crabmeat
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
