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-   -   Best substitute for crackers in crab stuffing recipe... (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/799125-best-substitute-crackers-crab-stuffing-recipe.html)

razberry 03-10-2013 10:21 AM

Best substitute for crackers in crab stuffing recipe...
 
I've been hungry for crab cakes, or stuffed clams, and found this recipe that got 4 1/2 stars on Allrecipes.com. What do you think would be the best substitute for the crackers? Don't think that pork rinds would work out well.

Crab Stuffed Flounder

Original recipe makes 6 servings Change Servings

1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
Directions
Preheat oven to 400 degrees F. Rinse the fillets and pat dry with paper towels.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

rosethorns 03-10-2013 11:24 AM

This is also really good stuffed into chicken breast.

My favorite is crushed pork rinds for any kind of breading or filler. A 1/4 c. should do it.

razberry 03-10-2013 04:55 PM

Maybe I'll go ahead and try them, then. I thought the fat may be too much to work well for a stuffing and it would get too "buttery" like. Thanks so much!

Strawberry 03-10-2013 08:03 PM

I would try just leaving the crackers out without any replacement. You basically will have a crab salad filling to stuff the fish with. If its on your plan, you could get some low carb bread to toast and use instead.

christyjo 03-10-2013 08:06 PM

Maybe a slice of the Sara Lee 45 calorie whole wheat bread? If I remember correctly it is 9 net grams of carbs for 2 slices so not too bad as a binder. Or a bit of Parmesan in the green can and skip the salt?

christyjo

bdladie 03-10-2013 08:08 PM

Raz I love crab cakes and one time in South Padre Island ordered crab stuffed flounder. I had to drive all the way back to Oklahoma City with a rash in a very private area. I didn't know I was allergic to flounder.

Let me know if the crab comes out good I might stuff it into a fish that won't give me a rash. lol

Divabunny 03-10-2013 08:35 PM

Quote:

Originally Posted by christyjo (Post 16308335)
Maybe a slice of the Sara Lee 45 calorie whole wheat bread? If I remember correctly it is 9 net grams of carbs for 2 slices so not too bad as a binder. Or a bit of Parmesan in the green can and skip the salt?

christyjo

I agree, maybe make some croutons from a slice then crush up and use that. Or maybe just use the saltines, how many carbs are in 3 crackers is it that many? If its split up between 6 servings it probably wouldn't add that many carbs would it?

dianafoot 03-11-2013 05:06 AM

Quote:

Originally Posted by Divabunny (Post 16308371)
I agree, maybe make some croutons from a slice then crush up and use that. Or maybe just use the saltines, how many carbs are in 3 crackers is it that many? If its split up between 6 servings it probably wouldn't add that many carbs would it?

I usually use the Nature's Own 40 calorie bread--two pieces, toasted and crumbed for 4-6 crabcakes. 1 piece goes in as a binder, the other crumbed piece I dip the crabcakes in for a coating, then saute until crispy and golden on the outside. This will add about 1 1/2 grams of carb per crabcake (I can usually only eat one).

I might try dipping them in the Better Than Flour mix next time and frying them and seeing how that comes out. Wonder if that would work in the mixture as a binder, too? I have a container of crabcake mixture that I froze thawed out in the fridge for tonight's dinner--will experiment and get back.


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