The case for eating seafood is a good one. Not only is it tasty but it is healthy too. King Crab recipes are imaginative and there are many superb ideas for appetizers, main courses or as tidbits to hand out at parties. Crab meat is an excellent source of protein and can be incorporated into a low fat diet.
There are two major resources for this kind of food, Norway and Alaska. Both regions will produce the finest quality King Crab recipe, especially when combined with other fresh ingredients. The crab meat is a good accompaniment to most salad ingredients and vegetables and can also be combined with other seafood. There are so many ways to enjoy King Crab recipes, in wrap sandwiches, quiche, dipping sauces, and dumplings.
The Norwegian King Crab has become very popular in up market restaurants in the US and the UK. Stocks are abundant and it is hoped that the demand for this food will grow as other fish species dwindle.
An example of a Norwegian dish is Norwegian Red King Crab with White Halibut. When frying the halibut and crab meat, add lemon juice, garlic, rosemary and butter. Parties go with a zing with mango cubes filled with crab meat with a layer of salmon roe. They are colorful as well as full of flavor. Kebabs with salad are great fun too. Fry the crab meat, and toss the lettuce in olive oil, salt, pepper, and lemon juice. Skewer the crab, lettuce and onion and serve with croutons and an aioli dressing.
The Bering Sea is the source for the Alaskan King Crab recipes. Crab legs are split and the meat removed. Alaska King Crab Royal can be made by grilling the crab meat with onion, parsley, tarragon, lemon juice, butter or margarine and a dash from a hot pepper bottle. Alaska meets the Orient with the Alaska stir fry, using crab meat with garlic, onion, mushrooms, tomatoes and Chinese pea pods. Seafood soup is also popular and King Crab recipes make the soup course a welcome treat. Creamed Alaskan Crab and Spinach Soup uses chicken broth, and seasoning with pepper and ground nutmeg.
There is nothing like a nourishing seafood stew on a cold winter’s day. Alaskan Seafood Stew is a gorgeous blend of different kinds of fish and herbs. It calls for Alaskan King Crab or snow crab, halibut, cod, rockfish, pollock, Dungeness and Alaskan pink shrimp. All this is cooked with onion, thyme, pimiento and parsley in white wine.
Not all dishes and snacks need to have fresh crab, canned crab meat will sometimes be appropriate. In the Caribbean, King Crab Cakes are popular and are eaten hot and cold. The canned crab meat for this King Crab recipe is prepared with mashed potato, parsley, French mustard, mayonnaise, Worcester Sauce, butter, egg, breadcrumbs and seasoning.
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This afternoon I decided to take my daughter for a little treat at “the golden arches.” She wanted a Happy Meal and I had promised her, so off we went. I wasn’t going to eat anything there because I’ve been watching my nutritional intake and didn’t want to fall off the wagon.
As I pulled up to the menu board, I started thinking about how much I love some of the items they offer. I looked and saw “Double Quarter Pounder with Cheese.” Mmmm, that used to be one of my favorites, but now that I’m working out and eating right I had to pass. That’s when it struck me
I’ve been making copy cat recipes from my favorite restaurant for years. I’ve just never tried to make them healthy. Usually the goal is to make them taste exactly like I would get in the restaurant. But, now I have a different motive, losing some fat. There’s no reason I couldn’t substitute low fat cheese for the full fat version. I’ve done it with other recipes, there shouldn’t be a reason I can’t do it with top secret recipes.
I realize turkey sausage doesn’t always taste the same as real sausage and using evaporated skim milk instead of heavy cream might not produce the exact same results, but it might give me a dish that takes care of the craving and keeps me focused on my healthy new lifestyle.
So, I’m going back to some of the top secret recipes in my database and looking for ways to modify them. Here are some things you can do to turn your high fat, high sodium, full of carbs restaurant food into something that’s not going to tip the scales.
Reduced Fat Options - Everything from milk to cheese and even salad dressings come in low or no fat versions. Even eggs are offered with little to know fat now.
Giving Thanks For Turkey - The other day I actually bought some turkey bacon. That is a HUGE stretch for a bacon aficionado like myself. It wasn’t bad. It wasn’t real bacon but it wasn’t bad either. Try finding a turkey substitute for your favorite high fat meats.
Spray, Don’t Pour, Your Oil - Spray on oil isn’t lower in fat pound for pound, but you are able to use a lot less when you spray it on. Experiment a little bit with it and you’ll find some new creative ways to use it. I was just telling a friend how to make chimichanga’s in the oven instead of deep fried. Just spray them with oil and bake until crispy.
Sugar Free - Try going sugar free in your house. It’s not easy because sugar or corn syrup has found it’s way into most items in your cupboard. But, you can make a huge shift by replacing your granulated sugar with something like Splenda. You can even measure it exactly the same way you measure real sugar.
I’m not going to tell you that a Big Mac made with low-fat secret sauce (shhh, I think it’s just Thousand Island Dressing) and turkey patties instead of hamburger is going to taste exactly the same, but it does taste pretty darn good.
Ready to try some of these ideas out on your favorite top secret recipes? I’ve got plenty of them listed at my website and I know these substitutes work very well with most of them. All but the must discerning taste buds will be jumping for joy.