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Home / World / Europe / Sweden / Steamed Crab with Lemon

Steamed Crab with Lemon

Logged by @hokkaido

Nutrition Facts

Per 180g serving

% Daily Value based on a 2000 kcal diet

Calories 190 kcal

10% DV

Total Fat 4.8g

7% DV

Monounsaturated Fat2.5g

Polyunsaturated Fat1.1g

Saturated Fat0.8g

Total Carbohydrate 2.5g

1% DV

Fiber0.4g

Starch1.7g

Sugars0.4g

Protein 34.0g

68% DV

Animal Protein34.0g

About

A crab serving with a small lemon wedge. High in lean animal protein, very low in carbohydrates, and relatively low in fat.

Ingredients

Vitamins & Minerals

Vitamins

Nutrient	Amount	DV%
Biotin (B7)	2.5mcg	8%
Choline	115.0mg	21%
Folate (B9)	40.0mcg	10%
Niacin (B3)	3.6mg	23%
Pantothenic Acid (B5)	1.1mg	22%
Riboflavin (B2)	0.2mg	14%
Thiamin (B1)	0.1mg	4%
Vitamin A	8.0mcg	1%
Vitamin B12	10.5mcg	438%
Vitamin B6	0.2mg	11%
Vitamin C	2.0mg	2%
Vitamin D	0.8mcg	4%
Vitamin E	1.2mg	8%
Vitamin K	0.3mcg	0%

Minerals

Nutrient	Amount	DV%
Calcium	95.0mg	10%
Copper	650.0mcg	72%
Iron	1.1mg	6%
Magnesium	55.0mg	13%
Phosphorus	360.0mg	51%
Potassium	520.0mg	11%
Selenium	72.0mcg	131%
Sodium	720.0mg	31%
Zinc	6.2mg	56%

Steamed Crab with Lemon

Headnote

This is the pure expression of crab at its most lucid: sweet flesh, clean steam, and the bright cut of lemon. The dish depends on restraint, for the smallest excess of heat or acid will disturb its balance. Served properly, it is delicate, precise, and complete.

Recipe essentials

Dish category: Seafood

Cuisine or origin: Classic coastal

Course type: Main course

Yield: 1 serving

Serving size: 180 g

Prep time: 5 minutes

Cook time: 8 minutes

Total time: 13 minutes

Difficulty: Easy

Equipment

Steamer or saucepan with a fitted steamer insert

Lid

Small knife

Tongs

Ingredients

Crab, cleaned and prepared: 160 g

Lemon, cut into wedges: 20 g

Method

1. Bring the steamer or saucepan of water to a steady boil over high heat. The water should produce a strong, even stream of steam before the crab is introduced.

2. Arrange the crab in the steamer insert in a single layer. Cover immediately and steam over high heat for 8 minutes, until the flesh is opaque, firm, and hot throughout.

3. Remove the crab at once with tongs. The shell should be hot to the touch and the meat should separate cleanly, with a moist, pearly texture.

4. Plate the crab while still hot and finish with the lemon wedges alongside.

Plating and serving

Set the crab at the center of a warm plate and place the lemon wedges neatly to one side. Serve immediately, so the sweetness of the crab remains vivid and the lemon stays sharp and clean.

Professional notes

Steam with discipline; lingering heat will toughen the flesh. Lemon is not a garnish here but a final adjustment, best added at the table to preserve the crab’s natural sweetness.

KetoLow-carbPaleoGluten-freeDairy-freeWhole30Balanced

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You take a photo of any meal. OKKAI's AI identifies the food, estimates the ingredients, calculates calories and macronutrients, and estimates 20+ vitamins and minerals — all within a few seconds. You can then adjust portions or add ingredients manually.

Yes — OKKAI tracks 13 vitamins (A, C, D, E, K, B6, B12, folate, and more) and 10 minerals (calcium, iron, magnesium, zinc, potassium, and more). After logging enough meals, OKKAI provides an in-depth analysis of your body's nutrient stores and tells you exactly which foods to eat to fill the gaps.

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Steamed Crab with Lemon

Nutrition Facts

About

Ingredients