LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE
This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets
Provided by Annissa Slusher
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
- Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
- Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
- Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
- Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
- Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
- After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
- When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
- Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
- If desired, sprinkle chopped parsley on to garnish before serving.
BUFFET STYLE CREAMY CRAB SALAD
A light creamy crab salad that I could not find A close recipe Anywhere. My grandmother used to make this to go on crackers as an appetizer or on a bed of lettuce. I have found this in one chinese buffet and several others that didnt taste right. Refrigerate til next day for best flavor!! I could eat the whole bowl myself! Mostly found made with Imitation crab but you can try with fresh.(larger recipe because it holds well refrigerated and tastes better each day) Can be halfed but you will wish you had more the third day!
Provided by Chef KateHas2
Categories Crab
Time 20m
Yield 5 cups, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brake up crab into smaller opened up pieces.
- Rinse and drain tiny shrimp.
- Mix in celery and onion.
- Mix together sugar with mayo and evap. milk.
- Combine with crab mixture.
- Salt and pepper to taste.(pepper really brings good flavor).
- Chill for at least 4 hrs for best taste, overnight recommended.
- (This is supposed to be wet and creamy when first made. Some Imitation crab soak up a bit of the liquid as it sits.).
- Mix thoughly before serving.
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