Easy Crab Cakes with Homemade Tartar Sauce

Kid Friendly and quick to make using canned crab

Coconut Shrimp with Sweet N’ Spicy Dipping Sauce

Coconut Shrimp can be baked or fried. The No Sugar Added dipping sauce it perfect!

Spicy Shrimp Stir Fry

Spicy Shrimp Stir Fry

Really simple. You’ll be eating in less than 10 minutes.

Low Carb Shrimp Fettuccine for One

Only 8 grams net carb per serving including noodles

INGREDIENTS

1 tbsp butter
175 grams shrimp
1/4 cup red pepper, chopped
2 tbsp cream cheese
2 tbsp heavy cream
1/2 tsp crushed garlic
1 tbsp parmesan cheese
50 grams Explore Asian Mung Bean Fettuccine

 

DIRECTIONS

Cook fettuccine.

Meanwhile,
melt butter in skillet over medium high heat. Cook shrimp. Add peppers and cook until softened. Add garlic.
Stir in cream cheese. Add cream and parmesan.
Toss with hot drained noodles.

Serves 1 – 2

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 660.2

• Total Fat: 36.0 g
• Cholesterol: 441.2 mg
• Sodium: 685.9 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 10.8 g
• Protein: 64.8 g

Crispy Fried, Low Carb Fish

 

If you don’t have any issues with soy then this is a real treat.

 

INGREDIENTS

400 grams white fish fillets (5 fillets)
1/4 cup soy flour
50 grams (1/2 bag) pork rinds, crushed
1-2 eggs, beaten
pinch cayenne pepper
1/4 cup oil or more for frying

DIRECTIONS

dip fillets into egg. Dredge in soy flour. Dip back into he egg, then into the pork rind “crumbs”.
Fry in oil at 350 degrees. (Medium-high heat) 2-3 minutes per side.

Serve with tartar sauce.

Nutritional Info (includes oil for frying)
Servings Per Recipe: 5
Amount Per Serving
Calories: 280.2
Total Fat: 17.7 g
Cholesterol: 81.2 mg
Sodium: 76.6 mg
Total Carbs: 1.7 g
Dietary Fiber: 0.6 g
Protein: 26.7 g

 

Seafood Patties

 

INGREDIENTS

6 slices bacon, diced
8 oz cooked shrimp
4 oz cooked crab meat
1/4 cup mayonnaise
1 egg yolk
2 tbsp finely diced onion

DIRECTIONS

Cook the chopped bacon in a skillet over medium high heat.
Set aside and reserve the pan with bacon and drippings.
Combine remaining ingredients in a medium sized bowl. I used an emersion blender to really puree the shrimp. You could also use a food processor or even a fork to mash it up.
Add in the bacon. Form into 4 patties. Cook in the pan with the bacon drippings. About 3 minutes on each side, on medium high heat, until nicely browned. The patties are a bit delicate so take care when flipping them.
Serve with tartar sauce.

Makes 4 patties

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 274.7

• Total Fat: 19.8 g
• Cholesterol: 209.2 mg
• Sodium: 732.7 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.1 g
• Protein: 21.4 g

Curried Shrimp & Cauliflower Stir Fry

 

INGREDIENTS

1/2 head cauliflower, small florets, steamed
1 1/2 pounds shrimp or prawns
1 large red pepper, diced
2 tsp crushed garlic
1 tbsp curry powder
1 tsp crushed red pepper flakes
2 tbsp butter

DIRECTIONS

In a large skillet over medium high heat, melt butter. Add red pepper. Cook for 1-2 minutes stirring.
Add shrimp and cook until cooked through. Add remaining ingredients.
Cook for another 1-2 minutes while stirring.
Enjoy!

Serving Size: 4

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 279.9

• Total Fat: 8.3 g
• Cholesterol: 382.3 mg
• Sodium: 495.6 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 4.0 g
• Protein: 42.0 g

Seafood Stuffed Mushrooms

 

INGREDIENTS

1 tbsp butter
1 pound fresh mushrooms (approx 24 medium sized button mushrooms)
2 tbsp finely chopped onion
2 tbs finely chopped red pepper

1/4 pound crab meat (1 can, drained)
1/4 pound shrimp meat (1 can, drained)
1 cup almond flour
8 oz (1 cup) cream cheese
1 tsp garlic powder
1/4 tsp black pepper
1 cup shredded sharp cheddar (or Monteray Jack) cheese

DIRECTIONS

Preheat oven to 400 degrees.Wash mushrooms and remove stems, Finely chop half the stems.
In a small frying pan, heat butter and sauté onion, peppers, onions and chopped mushrooms stems.
Combine cooked veggies with remaining ingredients in a bowl (except for the grated cheddar)
Lightly grease baking an and place mushroom cps in, stm side up. Spoon mixture onto each cap.
Top with cheddar.
Bake for approximately 15 minutes until cheese is bubbly and lightly browned.

 

Serving Size: 8 servings; 3 mushroom caps each

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.4

• Total Fat: 22.5 g
• Cholesterol: 96.3 mg
• Sodium: 371.6 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 2.3 g
• Protein: 15.2 g

 

Crab Cakes

INGREDIENTS

1 pound crab meat, cooked
2 tbsp HFCS free mayonnaise (preferrably homemade)
1 egg,
2 green onions, chopped
salt & pepper to taste
1/4 cup Primal Breading
2-4 tbsp coconut oil for frying

DIRECTIONS

Combine all ingredients except the oil and breading. Blend well. Form into 4 patties. Dredge patties in breading mix, and place in a fry pan with hot coconut oil. Turn down to medium heat so as the breading does not burn.

Cook for approximately 2-3 minutes on each side until breading is golden brown and crisp.

Serve with home made tartar sauce.

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 266.9

• Total Fat: 17.4 g
• Cholesterol: 192.1 mg
• Sodium: 523.0 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 1.7 g
• Protein: 23.6 g