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Low Carb Crab Stuffed Zucchini


Crab Stuffed Zucchini

Ingredients:
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:
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:
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:
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 to 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).

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