Pam's Low Carb Seafood

[Guest guest]

Crab Cakes

12 oz can lump crab meat, drained

1 tbsp pesto sauce

1 large egg

1 tbsp heavy cream

1/2 c crushed pork rinds (measure after crushing)

1 tbsp mayo

Old Bay Spice

dash of cayenne pepper

Melt 1 tbsp butter in a frying pahn. Mix all the above ingredients thoroughly. Form into 4 patties and fry on medium heat until golden brown and crispy. Drain on paper towels and serve. Serve hot or cold.

Fishy Volcanoes

This recipe looks like a gorgeous gourmet dish and is so ESY to make! I'm really proud of the original dish, got rave reviews at home with it.

6 whiting fish fillets (or slice another type of white fish down to strips approx 1 x 5)

15 oz canned salmon

1/4 c choppeed celery

1/4 c grated zucchini

1 tbsp onion powder (more taste and less carbs than fresh onions()

1 oz pork rinds, crushed

1 tbsp mayo

1 tbsp prepared mustard

1/3 c heavy cream

1 tbsp soy protein isolate

parmesan cheese

1/2 tsp cayenne pepper

paprika

Preheat oven to 325 degrees. Saute celery until tender and put aside. Spray a muffin tin with non-stick spray or use butter for greasing. Line 6 of the muffin cups with a fish fillet. In a bowl mix the slamon, celery, zucchini, onion powder, pork rinds. Add the mayo, mustard and heavy cream. Mix. Now add soy protein and mix well. Divide the mixture into the fish-lined cups. It should pile up like amuffin or volcano. On top of each sprinkle the cayenne pepper and Parmesan. Then top each with paprika. Bake for 1/2 hour. Makes 6 volcanoes. Goes very well with steamed asparagus. Substitutions: Instead of slamon, use tuna or crab.

Shrimp Scampi

1 lb raw shrimp (weight is after being peeled, deveined and de-pooped)3 tbsp butter

1 tsp garlic powder

1/2 tsp red pepper flakes

1/4 c pesto sauce (optional)

Melt the butter in a frying pan completely. On a medium heat, add the spices and pesto. Then add the shrimp and move them around until they are pink all over. Be careful not to overcook shrimp, they get tough. The subtle tste of the shrimp (or not so subtle if you really spice it up) goes great with a good green veggie like broccoli, brussel sprouts or spinach or just a good salad.