(X) LC - Crab recipes

Discussion in 'Eating Healthy' started by dizneegirl, Sep 17, 2003.

  1. dizneegirl

    dizneegirl Loves the Mouse

    Aug 19, 1999
    Crab Cakes

    12 oz can lump crab meat, drained
    1 Tablespoon pesto sauce
    1 large egg
    1 Tablespoon heavy cream
    1/2 Cup crushed pork rinds (measure after crushing)
    1 Tablespoon mayo (optional)
    Old Bay Spice (to taste)
    dash of cayenne pepper

    Melt 1 tablespoon of butter in a frying pan. Mix all the above ingredients thoroughly. Form into 4 patties and fry on medium heat until golden brown and crispy. Drain on paper towel and serve. Can be eaten hot or cold.



    2 to 2-1/2 cups pork rind crumbs (made from 3 oz. bag)
    3 to 4 tbsp. water
    2 cups cooked or canned crab (approximately 1 lb.)
    1/3 cup minced onion
    1/3 cup minced celery
    1/3 cup minced green pepper
    1 egg, beaten
    3/4 cup mayonnaise
    1 tsp. mustard
    2 tsp. lemon juice
    1 tsp. Worcestershire sauce
    1/8 to 1/4 tsp. hot pepper sauce
    1 tbsp. Old Bay seasoning
    1 tbsp. minced parsley
    1/4 tsp. pepper

    Put pork rind crumbs in a large bowl, and mix with enough water to soften them. Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don't fall apart). Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. Alternately, you could broil them.

    I omitted the salt from this recipe because the pork rinds I used (Bakenets) were already pretty salty. It originally called for 1 tsp. of salt. Makes 8 servings


    Crab Stuffed Mushrooms

    1 pound fresh mushrooms
    7 to 8 ounces crabmeat (canned or fresh picked) NOT IMITATION!
    4 green onions, thinly sliced
    1/4 teaspoon dried thyme
    1/4 teaspoon dried oregano
    1/4 teaspoon ground savory
    ground black pepper to taste
    1/4 cup grated Parmesan cheese
    1/3 cup no-sugar mayonnaise
    3 tablespoons grated Parmesan cheese
    1/4 teaspoon paprika

    Preheat the oven to 350°F.
    In a medium bowl, combine crabmeat (rinse if using canned), green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

    Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

    Bake for 15 minutes. Remove from oven, and serve immediately.

    Serves 6. Approx 5 carbs per serving.


    Jamie’s Crabbie Spread

    1 stick butter, room temperature
    1 jar Kraft Old English Cheese Spread
    1 Tbsp. mayonnaise
    1 can crab (approximately 7 ounces)
    Minced garlic or garlic powder to taste

    It's fabulous briefly broiled or baked at 400 until bubbly and browned, but what to put it on is a bit of a problem on lowcarb. I tried Wasa crackers, which came out rather soggy, and not very good. Portobello mushrooms might work better as a base. Or stuff it in some celery sticks, or use rounds of zucchini as a base.


    Crab Quiche

    About 7 to 8 oz of fresh crabmeat.
    3-4 oz of Swiss Cheese
    4 eggs
    1ts salt
    1/3 cup grated onion
    2 cups cream
    Cayenne pepper to taste, and around 1 tb. fresh parsley

    425 degree oven

    Bake in a pan that has been placed on a cookie sheet, for 15 min, then turn down to 300 for about 30 minutes or until a knife comes out clean.


    Crab Bisque
    6 Servings

    2 cups water
    2 cups clam juice, bottled
    1 cup white wine
    1 medium onion, diced
    2 stalks celery, diced
    2 cloves Garlic, peeled, whole
    1/2 Lb. lump crab meat
    1/2 tsp. dill
    1 cup heavy cream
    1 Tbsp. tomato paste
    Salt and white pepper to taste

    Combine the water, clam juice, wine, onion, celery, and garlic in a large soup pot. Slowly bring to a boil. Reduce the heat and simmer 30 minutes.
    Strain and return the liquid to the pot. Whisk in the cream and tomato paste. Add the remaining ingredients. Simmer for 25 minutes.
    Serve warm.


    Crab Mornay

    Inspired by a recipe from Williamsburg, this scrumptious low carb dish is worth all the effort! This is an especially nice dish for a buffet or a dinner party. Prepare it ahead of time, then pop it in the oven just before your guests arrive. If you refrigerate this ahead of time, be sure to allow a few extra minutes for cooking.

    4 tablespoons butter, melted
    1 small onion, grated
    4 tablespoons whole wheat flour
    1 (14.5 oz.) can chicken broth
    ½ teaspoon salt
    2 tablespoons heavy cream
    1 pound lump crabmeat
    2 eggs
    ½ cup plus 2 tablespoons heavy cream, divided
    2 tablespoons grated parmesan cheese

    Preheat the oven to 350 degrees. Grease or spray a 1½ quart casserole or 4 individual casseroles.

    Sauce: In a medium saucepan, melt butter over medium heat. Add onion and stir to heat, but do not brown. With a whisk, quickly stir in flour, then chicken broth, salt and 2 tablespoons heavy cream. Bring to a boil, stirring constantly. Lower the heat to a simmer and cook 3 - 5 additional minutes, stirring to keep the bottom of the sauce from browning or lumping. Remove from the heat.

    Place the crabmeat in a colander and rinse under cold water. Drain thoroughly, then pat dry with a paper towel to remove the excess moisture.

    In a large mixing bowl, beat the eggs with ½ cup of the heavy cream. Add all but 2 tablespoons sauce to the egg mixture and thoroughly combine. With a large spoon, gently mix in the crabmeat, preserving the lumps as much as possible. Spoon the mixture into the casserole dish.

    To the 2 tablespoons of reserved sauce, add the parmesan cheese and the remaining 2 tablespoon of heavy cream. Spread gently over the top of the casserole.

    Bake about 45 minutes, until hot and bubble, with the top nicely browned.

    Serves 4.

    1 serving:
    33 g. fat; 10 g. total carb.; 29 g. protein; 1 g. fiber

    ½ starch/bread; 3 ½ lean meat; 6 fat; ½ vegetable



    1/4 cup chili sauce
    2/3 cup mayonnaise
    1/2 cup lemon juice, divided
    1/2 teaspoon salt
    1 pound jumbo lump crab meat
    1 cup chopped celery
    1 cup chopped Brazil nuts
    avocado (optional)

    Combine chili sauce, mayonnaise, 2 tablespoons lemon juice and salt in a small bowl. Add crab meat, celery and nuts; mix lightly and refrigerate. At serving time, spoon salad on lettuce.

    Optional: Garnish with avocado slices dipped in remaining lemon juice.

    Makes 6 servings. 3 carbs per serving.

  2. dizneegirl

    dizneegirl Loves the Mouse

    Aug 19, 1999
    Originally posted by nativetxn

    Crab and Bacon Bundles
    6 ounces of crab (they call for canned you could cook your crab instead)
    1 scallion, finely minced
    1/2 pound bacon
    Duck Sauce

    1. Flake the crab, removing any bits of shell or cartilege. Stire in the minced scallion and set aside

    2. Cut all your bacon strips in half crosswise, to make two shorter strips. Place a rounded 1/2 teaspoon or so of the crab mixture on the end of a bacon strip, and roll the strip up around it, strethching the bacon slightly as you go. Pierce the bundle with a toothpick, to hold. Repeat until all the crab and bacon strips are used up.

    3. Broil about 8 inches from heat, turning once or twice, until the bacon is crisp--no more than 10 minutes. Serve with Duck Sauce for dipping.

    Makes 2 dozen servings, each with only a trace of carbohydrates, a trace of fiber and 4 grams of protein (doesn't include duck sauce)


    Duck Sauce
    1 pound frozen peach slices (no sugar added) or 2 1/2 to 3 cups sliced fresh peaches

    1/2 cup water
    2 tablespoons cider vinegar
    2 tablespoons Splenda
    1/4 teaspoon blackstrap molasses
    1/8 teaspoon salt
    1 teaspoon soy sauce
    1 clove garlic, crushed

    1. Put all ingredients in a heavy bottomed saucepan, and bring them to a simmer. Cook uncovered, until the peaches are soft (about 30 minutes).

    2. Puree the duck sauce in a blender, if you like, or mash them with a potato masher or fork.

    Yields about 2 cups. One serving is 2 tablespoons. each with 3 grams total carbohydrates, 1 gram of fiber for 2 grams net carbs.

    Freeze it if you aren't going to use all of it.

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