Healthy Crab recipe?

Healthy Crab recipe?

Ihateyou


I have some immitation crab meat that I want to use. My wife and I have started a diet so we are trying to eat as healthy as possible. Most of the recipes I have found have a high fat and or calorie content. Any ideas?

This entry was posted on Friday, October 17th, 2008 at 12:37 am and is filed under Cooking & Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Responses to “Healthy Crab recipe?”

1. Pink_Skittle Says:
   October 17th, 2008 at 9:38 am

   Healthy Crab Salad:

   10 min 10 min prep
   4 servings

   14 ounces imitation crabmeat (or lobster)
   1 cup celery, finely diced
   2 carrots, finely diced (or grate if you prefer a less crunchy salad)
   1/4 onion, diced fine
   10 Ritz crackers, crushed (reduced fat worked well)
   4 tablespoons Miracle Whip (to moisten and combine flavors)
   seasoning salt, to taste
   pepper, to taste
   iceberg lettuce, cleaned and leaves separated

   1. Into a large mixing bowl, flake or chop the seafood. If you have crab sticks, you may want to use scissors to cut the crab into bite size pieces.
   2. Add the celery, carrots, onion, crackers, and Miracle Whip. Stir to combine. If the salad seems too dry, add additional Miracle Whip.
   3. Taste and add additional seasoning salt and pepper to taste.
   4. Serve in iceberg lettuce leaves.

2. daisygeep Says:
   October 19th, 2008 at 10:12 am

   Mix with fat free cream cheese, green onions, pimentos, lemon zest, parsley and Cajun seasoning

   spread on low carb tortillas and grill for a tasty quesadilla

3. Krazy_Eddie Says:
   October 21st, 2008 at 7:16 am

   Healthy Crab BisqueRich and creamy, loaded with seafood and vegetables–this elegant soup will be a hit for dinner with family or friends.Ingredients:
   • 3 Tbsp extra virgin olive oil
   • 1 Tbsp butter
   • 1 yellow onion, chopped (1 1/2 cups)
   • 2 celery stalks, chopped (1 cup)
   • 2 carrots, chopped (1 cup)
   • 4 cloves garlic, chopped
   • 2 ears fresh corn, kernels cut off (2 cups)
   • 1/2 small head cabbage, chopped (4 cups)
   • 2 1/2 tsp kosher salt
   • 1 1/4 tsp fresh ground black pepper
   • 2 cups water
   • 3 bay leaves
   • 1 lemon, zest and juice
   • 2 6.5 oz cans of chopped clams
   • 1 large ripe tomato, chopped (1 cup)
   • 1 15 oz can garbanzo beans
   • 3 Tbsp fresh basil, chopped
   • 3 cups fat free half half
   • 1 cup shaved parmesan reggiano cheese + extra for garnish
   • 1 cup dry sherry
   • 1 lb can lump crab meat (such as Phillip’s)
   • 10 sprigs flat leaf parsley, chopped
   • 10 dashes cayenne pepper
   Method:
   In a large (5+ quart), heavy stock pot add olive oil, heat to medium-high, then add the butter and onion, stir. When the onion just begins to caramelize, add celery, carrots, and garlic and cook (stirring occasionally) for 10 minutes. Stir in the corn, cabbage, 1 1/2 tsp kosher salt, and fresh ground black pepper and continue cooking (stirring occasionally) 5-10 minutes. Add water, bay leaves, lemon zest and juice, clams and juice, tomato, garbanzo beans (with liquid), and basil. Cover, bring to a light boil, then reduce heat to medium-low and simmer for 30 minutes. Remove and discard the bay leaves. Ladle vegetables into a blender (and stock in batches, filling not more than half full). Puree (2-3 minutes on high) into a smooth silky bisque, adding the half and half as needed. Place completed batches into a second stock pot and in the final batch to be blended, add the shaved parmesan cheese and remaining half and half. Set over low heat, add 1 tsp kosher salt (if needed), 2/3 cup sherry and crab meat (shredded). Set over low heat for up to 1 hour or until ready to serve To serve, ladle bisque into bowls, drizzle with sherry, add parsley, a light shave of parmesan, and a dash of cayenne pepper. Serve with a garlic parmesan crostini.
   Notes:
   This Happily Healthy Crab Bisque is today’s updated version of my once osv (oh so very) buttery, creamy lobster bisque, which was always a crowd pleaser, and still is, though now it meets my wife’s healthy cooking criteria.

   Number of servings: 8+

4. Latina_95 Says:
   October 23rd, 2008 at 7:51 pm

   put it in your salad or on your pasta its good and healthy.

5. Suse Says:
   October 23rd, 2008 at 10:55 pm

   Low Fat Crab Cakes Recipe

   Ingredients:
   1/2 cup Green Onions — Chopped
   2 tablespoons Parsley — Chopped
   2 tablespoons Fat Free Plain Yogurt
   1 tablespoon Lemon Juice
   1 tablespoon Fat Free Mayonnaise
   1 teaspoon Worshestershire sauce
   1/2 teaspoon Paprika
   1/4 teaspoon Red Pepper
   1/4 teaspoon Dry Mustard
   1 pound Crab Meat — Flaked
   1 1/4 cup Fresh Bread Crumbs

   Directions:

   Combine the scallions, parsley, yogurt lemon juice, mayonnaise, worshestershire, paprika, pepper and mustard in a large bowl. Add the crab and 1/4 cup of the breadcrumbs. Lightly toss to coat the crab. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. Place on a plate lined with waxed paper and refrigerate for 30 minutes. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min.

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