crab stuffed or seafood stuffed mushrooms?

kimdommerc

Can anyone come up with a low fat version of this? I love the ones at Red Lobster!

kimdommerc

Can anyone come up with a low fat version of this? I love the ones at Red Lobster!

elliott062907

http://fittv.discovery.com/fansites/blaine/recipes/crabcakes/episode1_crabcake.html

Crabcakes:
1 lb. bay scallops - drained well
1 lb. special or lump crab meat - picked over for shells
3 tbsp. scallion - finely sliced
2 tbsp. fresh cilantro - chopped
1 medium yellow bell pepper - diced small
1 1/2 cups mayonnaise
1 tsp. white pepper
1 egg
1 tbsp. Maryland crab spice
2 tsp. Worcestershire
2 cups ground pork rinds (reserve 2 tbsp. for filler of crabmeat/scallop mixture, use rest to coat crab/scallop cake)
2 tbsp. lemon juice
1/2 cup olive oil

Salad:
2 tbsp. sugar free raspberry jam
1 tbsp. shallot - minced
1 cup olive oil
1 tbsp. red wine vinegar
Salt and pepper to taste
Head of green leaf lettuce - rinsed, drained and cut in medium size leaves
1 cup grape tomatoes - slice in half

Crabcakes Preparation:
Gently toss scallops, crabmeat, scallion, cilantro, pepper, Maryland Crab spice and white pepper in large bowl. Beat eggs, lemon juice, Worcestershire and mayonnaise in medium bowl. Fold into crab and scallop mix. Add 2 - 3 tablespoons pork rinds to mix.
Refrigerate until ready to fry. Make 3 oz. balls and gently coat each side with pork rinds. Fry over medium high heat in olive oil on each side about 5 minutes each

Salad Preparation:
Beat vinegar, shallot, and Sugar Free Raspberry Jam with wire whip. Pour oil in stream into vinegar mix while continuously beating with wire whip.
Refrigerate until ready to serve. Toss dressing with leaf lettuce and garnish with grape tomatoes.

Yields 10 servings - approximately 3.5 net carbs per serving

elliott062907

http://fittv.discovery.com/fansites/blaine/recipes/quiche/episode5_shrimpquiche.html


Shrimp and Smoked Salmon Quiche with Hollandaise


Filling:
1/3 lb. shrimp - peeled, de-veined and diced
5 eggs
1 cup heavy cream
4 oz. smoked salmon, diced
1/2 cup roasted red pepper, diced

Hollandaise Sauce:
2 stick butter (melted)
5 egg yolks
2 tbsp. lemon juice
Salt and pepper to taste

Filling Preparation:
Beat eggs and cream in mixer or with wire whip for 4-5 minutes. Spray nonstick spray in bottom of ovenproof pie dish. Put 1/2 mixture of shrimp, salmon and pepper in bottom of baking dish then top with 1/2 mixture of batter. Repeat. Bake in 400-degree oven 35 minutes. Slice and top with hollandaise.

Hollandaise Sauce Preparation:
Fill a small saucepan with water until 1/2 full and boil. Turn off heat. Quickly beat yolks in oven proof bowl over hot water until yolks become frothy and slightly thick. Slowly drizzle butter into yolks beating vigorously to emulsify. Add lemon juice and salt and pepper to taste (2 tbsp. hot sauce optional). Keep in small metal saucepot over warm pot on stove.

Yields 8 Servings - approximately 2.5 net carbs per serving

elliott062907

http://www.lowcarbluxury.com/recipes/recipe-seafood10.html


Ingredients:
1 lb. cooked/cleaned crab meat
3 oz. pork rind crumbs
1/2 cup minced scallions
1/4 cup cream
2 Tablespoons + 2 teaspoons mayonnaise
1 Tablespoon + 1 teaspoon butter
2 Tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 teaspoons Soy Flour
2 1/2 cups mixed green lettuce leaves

In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour. On sheet of wax paper, spread Soy Flour; lightly dust each cake on both sides. In large skillet, melt butter, cook crab cakes 4-5 minutes on each sides, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.

Makes 8 crab cakes. 3.5 carbs per crab cake.

elliott062907

http://southernfood.about.com/od/lowcarbrecipes/r/bl30507a.htm

INGREDIENTS:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion
PREPARATION:
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter.

In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.
Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8

elliott062907

http://www.genaw.com/lowcarb/crab_cakes.html

CRAB CAKES
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.

Makes 6 servings
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.

Per Serving: 292 Calories; 22g Fat; 21g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs



SEAFOOD PATTIES
6 ounce can tuna or crab meat, drained
6 ounce frozen salad shrimp, thawed and drained
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1 tablespoon green onion, minced
1 clove garlic, minced
Butter, optional
1 egg
1/8 teaspoon Old Bay seasoning or paprika
Pinch cayenne pepper, optional
Dash Tabasco, optional
1 ounce Monterey jack cheese, shredded
1/4 cup crushed pork rinds, 1 ounce
Oil for frying

Finely mince about 3/4 of the shrimp almost to a paste. Keep the rest whole for texture. If desired, sauté the celery, green pepper, green onion and garlic in a little butter until tender-crisp. In a medium bowl, combine the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste. Chill at least 30 minutes.

Heat enough oil to at least cover the bottom of a very large nonstick skillet. When the oil is good and hot, spoon in the seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties. Fry on medium heat until very nicely browned on bottom. Don't be tempted to flip them until they are well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side.

You may want to divide the "batter" differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.

Makes 2-4 servings
Can be frozen

Per 1/2 Recipe: 737 Calories; 29g Fat; 52g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/3 Recipe: 491 Calories; 19g Fat; 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/4 Recipe: 368 Calories; 14g Fat; 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

Healthier_Me

http://allrecipes.com/Recipe/Seafood-Stuffed-Mushrooms/Detail.aspx
Calories: 91
Total Fat: 6.8g
Cholesterol: 29mg
Sodium: 307mg
Total Carbs: 4.1g
Dietary Fiber: 0.6g
Protein: 4.2g

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http://prevention.allrecipes.com/Recipe/Recipe.aspx?nprid=15525
Calories: 133
Total Fat: 8.3g
Cholesterol: 58mg
Sodium: 195mg
Total Carbs: 8.9g
Dietary Fiber: 0.8g
Protein: 6.5g

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http://recipes.quickcooking.com/eRMS/recp.aspx?recid=29923&r_d=y
Nutrition Facts: 1 serving (1 each) equals 61 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein

kimdommerc

Thanks for all the suggestions!

Healthier_Me

Very welcome:bigsmile:

~Joanna:flowerforyou: