Crab Cakes

Crab Cakes
Source: http://www.genaw.com/lowcarb/crab_cakes.html

Yield: 6 servings

6 ounces crab meat *
1 pound pollock, cooked and flaked **
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying

In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Can be frozen, but they get a little watery

* I used the fresh kind that's found in the seafood department, not canned. It comes in a foil pouch and contains no added liquid. If you use canned crab meat, you may need two cans to get a full 6 ounces after draining.
** You should end up with about 8 ounces of cooked fish. I used 2 fillets (12 ounces total) and came a bit short with only a 7 ounce yield. If you can't get pollock, any mild white fish will work.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	292	22	2	1	21

 

Amount	Measure	Ingredient	Class
6	oz	crab meat	meat
1	lb	fish, pollock	meat
1/4	cup	mayonnaise	condiments
2	Tbsp	parsley, fresh	produce
4	each	green onions	produce
2	tsp	Old Bay	spices
1/2	tsp	coriander	spices
1/8	tsp	cayenne	spices
1/2	tsp	hot sauce	condiments
2	each	eggs	dairy
1/2	cup	coconut, unsweetened	baking
1	pkg	oil, for frying	baking

Low Carb Jambalaya

Low Carb Jambalaya
Source: http://allrecipes.com/Recipe/Low-Carb-Jambalaya/Detail.aspx

Yield: 6 servings

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.

Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	260	8.5	14.5	3.7	31.8

 

Amount	Measure	Ingredient	Class
1	Tbsp	oil, olive	baking
1	Tbsp	butter	dairy
1	each	onion, large	produce
2	each	sausage, andouille	meat
6	cloves	garlic	produce
1	14 oz can	tomatoes, crushed	canned
3	each	bell peppers, green	produce
2	each	squash, zucchini	produce
2	Tbsp	Cajun seasoning	spices
1	tsp	hot sauce	condiments
1	cup	broth, chicken	canned
1	lb	chicken, breast, b/s	meat
1	lb	shrimp	meat

Portabello Mushroom Tuna Melt

Portabello Mushroom Tuna Melt
Source: http://bluecollarketo.blogspot.com/2016/02/portabello-mushroom-tuna-melt.html

Yield: 2 servings

2 large portabello mushroom cap
1 6-oz can tuna in water, drained
2 Tbsp mayo
1 Tbsp green onion, sliced
1 tsp dill pickle relish
1 hardboiled egg, chopped
2 slices cheddar cheese

Preheat your broiler and adjust oven rack to highest point.

Remove stems from mushrooms and scoop out the gills with a spoon.  Rinse and pat dry.  Broil 8-10 minutes or until tender.

Meanwhile, prepare the tuna salad by mixing tuna, mayo, green onion, relish, and egg.  Add salt and pepper to taste.  Mustard, lemon juice, or flavored vinegars are nice too.

Divide the salad between the mushroom caps and top with cheese.  Return to broiler 1-2 minutes or until cheese has melted.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	344	23	6	2	29

Amount	Measure	Ingredient	Class
2	each	mushrooms, portabello, large caps	produce
1	6 oz can	tuna, in water	canned
2	Tbsp	mayonnaise	condiments
1	Tbsp	green onion	produce
1	tsp	pickle relish, dill	condiments
1	each	egg	dairy
2	slices	cheese, cheddar, sliced	dairy