Crab Imperial 2.0

Nutrition Facts

Serving Size 1 OZ

Calories 54

Calories from Fat 0.1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 4.1g

Sat. Fat 0.8g

- - -%

Trans Fat 0.1g

Cholesterol 30.9mg

- - -%

Sodium 155.7mg

Amount/Serving

%DV*

Tot. Carb. 0.3g

Dietary Fiber 0g

Sugars 0.2g

Includes 0.1g Added Sugars

Protein 3.9g

Vitamin D - 0.1mcg - 0%

Calcium - 21.1mg - 2%

Iron - 0.2mg - 2%

Potassium - 59.7mg - 1%

INGREDIENTS: CRAB MEAT, MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), FRESH PASTEURIZED EGGS (eggs.), LEMONS, WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. ), PARSLEY

ALLERGENS: Milk, Eggs, Crustacean Shellfish, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.