Crab Stuffed Chicken Low Carb Food

CRAB STUFFED CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
• Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
• Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
• Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
• Spray the breadcrumbs with cooking spray to moisten.
• Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
• Remove toothpicks and serve.

ELEGANT CRAB-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

CRAB AND BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Spray a medium size baking sheet with cooking oil and set aside.
• Wash mushroom caps well and remove the stems, place mushrooms on the baking sheet bottom side up.
• Combine the cream cheese, crab, shredded cheese, chopped bacon in a mixing bowl. Place a spoonful of the mixture in each mushroom.
• Bake 18-20 minutes

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Chop up Crab meat.
• Combine crab meat, cream cheese and soup mix together with a hand mixer.
• Set aside.
• Make a pocket in each chicken breast.
• This is done by slicing horizontally, but do not cut all the way through.
• Stuff each breast with the crab mixture.
• Coat each breast in flour, then egg, and finally bread crumbs.
• (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
• Place breasts in an oven safe dish and bake for 30 minutes.
• Allow to rest for 5 minutes and DIG IN!
• I usually serve spaghetti noddles tossed with GARLIC!
• and olive oil for a quick side dish.
• Not a very light entrée, but my husband and I cheat the healthy eating once in a while.

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

CRAB-STUFFED CHICKEN - LOW CARB

Steps:

• For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Gently stir in crabmeat; set aside.
• Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with additional salt and pepper. Spread one-fourth of the filling evenly in center of each chicken piece. Fold narrow ends over filling; fold in sides. Roll up each chicken breast from a short side. Secure with wooden toothpicks.
• In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.

CRAB STUFFED FILET OF SOLE RECIPE

Steps:

• Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
• In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
• Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
• Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
• Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
• Roll loosely from the skinner end to the wider end.
• Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
• Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
• Serve with potatoes and vegetables of your choice, including lemon wedges.

AIR FRYER MUSHROMS (KETO + LOW CARB)

Steps:

• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Preheat the air fryer to 400 degrees for 3 minutes. Reduce the heat in your air fryer to 375 and cook for 6-8 minutes, until the cheese is melted and the mushroom is tender.
• Preheat your oven to 350 degrees F.
• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Bake for 18- 20 minutes until cheese is melted and mushroom is tender.

CRAB STUFFED SOLE PACKAGES

Steps:

• Gently mix all ingredients with 1T butter except filets. Divide into 6 portions Lay down 6 longer filets and cross each with smaller filets. Put crab mix into center. Bring two shorter sides to cover crab and then complete package crossing the longer sides. Heat 2 T butter. Putting crossed sides down, saute until gently browned, turn and cook top. Plate with crossed side down and top with béarnaise sauce. 6 Servings 221 Calories, 13.0g Protein, 18.2g Fat, 1.2g Carbs, .1g Fiber, 1.1g Net Carbs