Seafood Recipes that are Low Carb

SEAFOOD

Crab Broccoli Casserole

Ingredients for seafood:
2 T butter
1/4 c chpd onion
8 oz crab
1/4 t curry
1/4 c cream & 1/4 c water
2 c cooked broccoli
1 c cheddar
xanthan gum (thickener)
1/2 t salt
1 T lemon juice

Preheat oven 350F.
Grease 1 qt casserole and put cooked broccoli in bottom.
Sprinkle with cheese.
Melt butter and sauté onion.
Add flour, curry powder and salt.
Gradually stir in cream and water mixture.
Cook until thickened (may have to add thickener).
Add lemon juice and crab.
Pour over broccoli.
Bake 30 min.
Serves 2 @ 8 carb (5 NET carbs).

Broiled Fish with Cheese

Ingredients for seafood:
12 oz flounder
2 T melted butter
1/2 c cheddar, shredded
1 T mustard
1 T ketchup or chili sauce

Brush fish with melted butter and broil 8-10 min until flaky.
Combine remaining ingr and spoon onto fish.
Broil 2-4 min until cheese bubbly and lightly browned.
Serves 2 @ 1 carb

Kona Inn Snapper

Ingredients for seafood:
12 oz snapper fillet (or flounder)
2 T Parmesan cheese
1 T butter
6 T salsa
2 oz Monterey jack cheese, shredded
1 oz cheddar cheese, shredded
salt and pepper to taste
chopped parsley (optional)

Preheat oven 350F.
Lightly coat the fish with Parmesan and sauté in butter for about 1 min on each side to seal juices.
Place fish in lightly greased casserole and top with salsa.
Sprinkle cheddar on the center of the fish and jack cheese on the ends (or mix cheeses and sprinkle over all.)
Bake 10-12 min until fish is cooked.
Garnish with parsley.
Serves 2 @ 4 carb (3 NET carbs)

Flounder Picatta

Ingredients for seafood:
1/2 t salt, 1/4 t pepper
2 lbs flounder
4 T butter
2 T oil
2 T lemon juice
1/2 t grated lemon zest (optional)
1 T dried parsley
1 T capers chopped
protein powder, soy isolate or baking mix

Combine protein powder, salt and pepper in bowl.
Dredge fish to coat both sides.
Melt 2 T butter with oil in skillet.
Add fish and cook, turning once, until browned outside and cooked through (5-7 min).
Remove to platter and keep warm.
Add remaining butter to skillet and cook over med high heat until browned, about 1 min.
Stir in lemon juice, zest, parsley and capers and pour over fish.
Serves 4 @ 1 carb

Seafood Crepes with Creamy Cheese Sauce

Crepes for seafood:
4 eggs
4 T heavy cream
dash salt and pepper

Filling:
1 6 oz can crab
1 can sm shrimp
2 T butter
1/4 c cream
1 t Dijon
1/4 c chicken broth

Sauce: 4 oz cheddar
1/4 c heavy cream
1 t Dijon
dash nutmeg, salt, pepper

Crepes:
Blend crepe ingredients.
Heat a good small non-stick pan and melt some butter.
Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating.
Allow to cook until starts to curl on ends and is set in center.
Turn and cook about 30 sec.
Remove to plate and repeat.
Makes about 6.

Filling:
Melt butter, add crab and shrimp.
Stir in broth, Dijon and cream and simmer until sauce reduces.

Sauce:
Heat cheese, cream, Dijon and seasonings until cheese melts.

Assemble:
lay out crepes, spread filling down center, roll up and top with cheese sauce.
Serves 3 @ 4 carbs, trace fiber, 636 Calories, 50 fat, 42 protein

Baked Salmon Italianne

12 oz salmon
1/4 cup mayonnaise
2 T unsweet ketchup
6 pieces sun-dried tomatoes
4 strips bacon, cooked, cut in 1" pieces
1/4 cup chopped onion

Mix mayo and ketchup to make Russian Dressing.
Heat tomatoes in water in microwave for few minutes to plump.
Spray casserole dish with Pam.
Lay salmon pieces in and cover with dressing.
Cut up tomatoes and lay on top; sprinkle with chopped onion.
Bake at 400 for 20-25 min.
Put under broiler for just a few minutes to brown top.
Serves 2 @ 6 carb (5 NET carbs)

Shrimp Scampi

Ingredients for seafood:
14 oz shrimp (raw, peeled)
4 T butter
4 T oil
3 garlic cloves
splash lemon juice

Melt butter, add oil and garlic and sauté 1 min.
Add splash of lemon juice.
Add shrimp and cook until pink (only takes a few minutes).
Spoon shrimp and sauce over Faux Rice.
Serves 2 @ 1.5 carbs

Bengal Shrimp Curry

Ingredients for seafood:
1 lb shrimp
1 T olive oil
1 T curry powder
1/2 cup onion, chopped
1 tomato, chopped
1/4 cup water

Sauté onions in a little oil, sprinkle with curry powder.
Stir in tomato and sauté few minutes.
Add shrimp, stir to coat evenly.
When shrimp is done (few minutes), pour in water and stir.
Serves 2 @ 8 carb (6 NET carbs)

Szechwan Oriental Shrimp

Ingredients for seafood:
12 oz. shrimp
1 Tbsp not/Starch (or 1/2 tsp guar gum)
1/2 cup salsa
1/4 cup sugar free cinnamon syrup
2 tbsp soy sauce
2 tbsp Dijon mustard
2 tbsp peanut butter
1/4 tsp ginger
1/2 cup sliced mushrooms
1 cup snow peas

Cook snow peas in microwave.
Mix all ingredients except shrimp and mushrooms in a bowl.
Sauté shrimp in little oil in pan and add mushrooms.
When shrimp just about done, stir in sauce and stir to heat.
Serves 2 @ 11 carbs (8 NET carbs)

Delicious Crab Jambalaya

Ingredients for seafood:
3/4 lb crab
1/2 cup bacon
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1 cup canned tomatoes
1 tbsp Worcestershire sauce
salt and pepper

Fry bacon until brown.
Add veggies and cook until tender.
Add tomatoes and seasonings.
Cover and simmer 10 min. to blend flavors.
Add crab and heat.
Can serve over Faux Rice.
Serves 2 @ 9 carb (7 NET)

Mustard Salmon

Ingredients:
1/3 cup Sugar Free pancake syrup
water
1 Tbsp Dijon
garlic powder
salt
4 salmon fillets

Preheat broiler.
Heat all topping ingredients and brush salmon.
Broil 10 min, brushing with topping occasionally.
Pour rest of topping on salmon and broil 2-5 min more.
Serves 4 @ 1 carb, (.5 NET carbs)

Fishy Mounds

Ingredients:
12 oz fish fillets (I used flounder)
6 oz can crab
1/4 c grated zucchini
1 T onion powder
1 oz pork rinds, crushed
1 T mayo
1 T mustard
1/3 c heavy cream
1 T soy protein isolate
1 T Parmesan
cayenne pepper, paprika

Preheat oven 325.
Spray LARGE muffin tin with non-stick spray.
Line 6 cups with fish fillet (or several if fillets are real small).
In bowl, mix crab, zucchini, onion powder and pork rinds.
Add remaining ingredients.
Divide mixture among fish lined cups.
Sprinkle each with little cayenne and paprika.
Bake 30 min.
Serves 3 @ 3 carbs

Broiled Salmon with Dijon Sauce

Ingredients:
1/2 c mayo
2 T Dijon
3 T Parmesan
black pepper
12 oz. salmon filets

Heat broiler, and broil salmon for about 12 min.
Mix other ingredients and spread over salmon.
Put back under broiler for another 5 min, or until salmon done. (If you put the sauce on too early, it gets really brown).
Serves 3 @ 1 carb

Fabulous Fish Florentine

Ingredients:
1 1/2 lb fish fillets
10 oz pkg frozen spinach, thawed, WELL DRAINED
8 oz shredded cheddar
1/2 c crushed pork rinds (optional)
2 T lemon juice
2 T white wine
parsley, Old Bay, garlic powder, salt & pepper

Preheat oven 350F.
Spread spinach over bottom of 8-9" casserole dish.
Arrange fillets over top.
Sprinkle with lemon juice and white wine, and seasonings.
Sprinkle with cheese, then pork rinds.
Bake 30-40 min.
Serves 4 @ 5 carb (3 NET carbs)
Next time, I would sauté the spinach in a little oil and garlic first to give it some flavor and moistness.

Crab Stuffed Sole

Ingredients:
1 1/2 lb sole
6 oz can crab
2 oz cream cheese
2 T mayo
1 t tabasco
1 T chives
1 egg

Mix all ingredients.
Lay fillets flat and top with generous amount of filling.
Roll up fish and bake at 350 for 20-25 minutes.

Serves 4 @ 1 carb
I had extra filling that wouldn't fit on the fish, so I just spooned it into the baking dish, and cooked along with the fish. It was great, and could be used as a main dish by itself!

Shrimp with Tomato Cream Sauce

Ingredients:
12 oz shrimp, peeled, deveined, uncooked
1 t oregano
2 T butter
1 med chopped tomato
1/2 c heavy cream
1/2 cup cheddar cheese

Melt butter with garlic and oregano 1 min.
Add shrimp and tomato and sauté few minutes just until shrimp is pink.
Stir in cream, then shredded cheddar and heat until cheese melts.
Serve over Faux Rice or Pasta Nearly.
Serves 2 @ 7 carb (6 NET carbs)

Salmon with Bacon, Tomato & Caper Vinaigrette

Ingredients:
12 oz. salmon
4 slices bacon, cooked
1 med. tomato, diced
1 t capers
2 t parsley
1/2 t prepared horseradish
1 pkg Splenda
salt, pepper, olive oil

Brush salmon with olive oil, sprinkle with salt and pepper and broil for 12 minutes.
In meantime, heat all ingredients except bacon.
Remove salmon from oven, spoon sauce over and top with crumbled bacon.

Crabmeat Au Gratin

Ingredients for seafood:
1 T butter
1 T not/starch (or thickener)
salt & pepper
1/2 cup heavy cream
1/2 cup water
1 can crabmeat
1 t lemon juice
1 cup shredded cheddar
dash Worcestershire sauce
pinch paprika

Preheat oven 375F.
Melt butter in pan.
Mix in not/starch and salt and pepper.
Stir over low heat until well blended.
Gradually stir in cream mixed with water.
Cook, stirring until thick and smooth.
Mix in cheese, Worcestershire and paprika.
When melted, stir in crab.
Place in buttered casserole.
Bake 25 min.
Serve with Faux Rice.
Serves 2 @ 3 carb

Crab Stuffed Zucchini

Ingredients for seafood:
2 medium zucchini
6 1/2 oz. can crabmeat
1 oz. cream cheese, softened
1/4 cup onion, chopped
1/2 med. tomato, seeded & chopped
1/2 tsp lemon juice
1 tbsp mayonnaise
dash liquid smoke
1 cup mozzarella cheese, shredded (divided)

Preheat oven to 350F.
Discard ends of zucchini and cut in half lengthwise.
Microwave 3 min.
Scoop pulp of zucchini out, leaving shell.
Chop pulp and mix with all ingredients, using only 1/2 cup mozzarella.
Place zucchini shells in baking dish and fill with crabmeat mixture (it will overflow the shells).
Top with rest of mozzarella and bake 20-30 minutes until cheese is lightly brown.
Serves 2 @ 11 carb (8 NET carbs)

Crab Cakes

Ingredients for seafood:
12 oz crab meat
1 T pesto
1 egg
1 T heavy cream
1/2 cup crushed pork rinds
1 T mayo
Old Bay, dash cayenne

Mix all ingredients.
Form into 6-8 small patties and fry in butter on medium heat until golden brown and crispy.
Serves 3 @ .7 carbs

Breaded Scrod with Basil Mustard Sauce

Ingredients for seafood:
4-6 oz pieces scrod or flounder
lemon juice, salt & pepper
4 slices Atkins bread garlic powder
1 tsp oregano 1/3 cup
2 tsp olive oil
1 cup basil leaves
2 tsp Dijon mustard

Preheat oven to 400.
Put fillets in baking dish, brush with lemon juice and add salt & pepper.
Process bread, garlic and oregano in food processor until fine crumbs form.
Add little olive oil.
Evenly divide crumb mixture and pat over fish.
Bake 12 min, until flaky and done.
Meanwhile, in blender, puree basil leaves with olive oil and dash salt & pepper.
Press sauce through sieve.
Whisk in mustard and spoon around fish.
Serves 4 @ 6.5 carbs (3.5 NET carbs)

Salmon with Peanut Sauce

Ingredients for seafood:
4 salmon fillets
4 cups lightly packed baby greens
4 cups broccoli, cooked crisp tender
Sauce:
3 Tbsp SF peanut butter
3 tbsp chicken broth
2 tbsp mayo
1 tbsp soy sauce
1 tbsp sherry
1 1/2 tsp Asian hot chili garlic sauce
1/2 tsp gresh ginger
1 garlic clove
1 pkt Splenda

Puree sauce ingredients in blender until smooth.
Heat oven 300.
Line pan with foil.
Place fish skin side down and bake 17-18 min until fish flakes easily and center suntill slightly rosy.
Toss baby greens and broccoli with 1/4 cup peanut sauce.
Divide on four plates.
Top each salad with a piece of fish and drizzle remaining sauce over.
Serves 4 @ 10 carbs (6 NET)