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6 ounces canned tuna -- or crab, drained (I used tuna)
6 ounces salad shrimp -- frozen, thawed and drained
2 tablespoons celery -- minced
2 tablespoons green pepper -- minced
1 tablespoon green onion -- minced
1 clove garlic -- minced
Butter -- optional
1/8 teaspoon old Bay Seafood seasoning -- or paprika
1 Pinch cayenne pepper -- optional
1 Dash hot sauce -- such as Tabasco,
1 ounce shredded cheddar cheese -- or jack (i used jack)
1/4 cup crushed pork rinds -- unflavored)
Oil for frying
How To Prepare:
Finely mince about 3/4 of the shrimp almost to a paste (I used my Pampered Chef chopper). Keep the rest whole for texture. If desired, saute the celery, green pepper, green onion and garlic in a little butter until tender-crisp. In a medium bowl, combine
the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste. Chill at least 30 minutes. Heat enough oil to at least cover
the bottom of a very large nonstick skillet. When oil is good and hot, spoon in seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties. Fry on medium heat until very nicely browned on bottom. Don't be tem
pted to flip them until well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side. Makes 2-4 servings.
You may want to divide the "batter" differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.
I wanted to make crab cakes, but crab was much too expensive. They had the salad shrimp on sale and that gave me the idea to combine tuna and shrimp. If you like things spicy, you can add a touch more seasoning without affecting the carb count too much. I
didn't add any salt because the tuna, pork rinds and Old Bay seasoning all have salt in them.
Carbs per serving - include all nutritional information if known: