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Crab has a sweet and intense flavour. Use it in salads, sandwiches, soups, pasta and stir-fries. Find classic dishes like Singapore chilli crab, corn & crab soup, crab cakes, crab with linquine.
Low Carb Crab Crackslaw for Seafood Lovers
Posted on June 14, 2013 by Victoria Haneveer
Crab CrackslawCut the carbs in your diet by using seafood and low carb ingredients to make a tasty meal. This recipe features crab instead of the beef used in the original recipe.
This is a rich, spicy recipe so the crab flavor is not so strong but that is what we are aiming for here, a dish with a hint of seafood flavor. And lots of typical crackslaw flavor.
Crab is recommended if you are low-carbing but if you want to replace the crab with crabsticks or imitation crab watch out, because those do contain carbs and sometimes sugars which you obviously want to avoid.
Canned crab is an economical alternative to fresh crab, so perhaps that would be the best choice, since the spicy flavors mask some of the crab flavor anyway.
This crack slaw recipe with crab makes a great dinner and you can adjust the spiciness and/or sweetness however you wish, since you are making it yourself. Double up on the amounts and have some for lunch the following day. It microwaves well.
Recipe: Crab Crackslaw
Summary: Swapping the beef for crab gives you the same great dish but with fewer calories and a fishy flavor. This is lighter and more fragrant than the original dish and perfect if you wish to make a low carb meal with seafood flavor.
Ingredients
7 oz well-drained canned crab, or chopped fresh cooked crabmeat
Pinch of ground ginger
1/2 teaspoon hot sauce
7 oz shredded white cabbage
7 oz grated carrot
2 tablespoons soy sauce
2 tablespoons sesame oil
2 minced garlic cloves
1/4 teaspoon artificial sweetener
Salt and black pepper, to taste
Lemon wedges, to serve (optional)
Instructions
Heat the sesame oil in a skillet, and sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you want it.
Drop the carrot on top and saute for a couple minutes.
Stir in the vinegar, soy sauce, sugar or sweetener, hot sauce and ginger.
Add the crab and mix well to combine.
Taste the mixture add add more vinegar, hot sauce, soy sauce, sugar or anything else needed.
Serve with more hot sauce on the side and perhaps a few lemon wedges.
A crab is terrestrial and aquatic dwelling crustacean that is usually found in coastal waters. It is related to the family of lobster, crayfish and shrimp. It has a long projecting tail that is entirely hidden under the thorax region. The major portion of the crab’s body is covered under its thick exoskeleton. Crabs are known to adapt to any living condition. They can survive in deep oceans, fresh water or crawl on the land.
There are more than 4000 species of crabs on this planet. Crab is a delicacy for all meat lovers for the sweetness and softness of meat. There is however a distinct variation in the meat of a male crab and female crab.
While some species of crabs are eaten as a whole, few species are consumed for their claws and legs. Crab claws have a sweet and dense meat white like lobster meat. Male crabs are usually thought to have larger claws and more white meat; while the female crabs sometimes have coral. Its liver is considered a delicacy.
Types
The most commonly consumed crab varieties are:
Blue Crab: Blue-green colored, it is also called beautiful swimmer. These species are more prolific on the East coast of the US. The crab however turns reddish while being cooked.
Dungeness Crab: This crab is found in the coastal waters of Alaska and Mexico. It is easily found during the winter months. The crab is popular for its succulent and sweet pink flesh.
Horseshoe Crab: Named after its appearance, this type traces back its roots some 500 million years ago. The meat is edible, though the ratio of its shell to meat is considerably small.
King Crab: This giant crab also called as Alaskan king crab weighs about 25 pounds. Despite its large size, only one-fourth meat of the crab is edible. Only the male crabs are sought out to eat. The meat is taken from its legs and claws.
Nutritional Value
1. Being a rich source of fatty acids, crabs are essential for lowering blood pressure and minimizing the risk of cardiovascular diseases.
2. Crabs provide adequate amounts of protein required for the human body.
3. Potassium content in the crab helps the growth of healthy cells.
4. Unlike majority of seafood, crabs have a relatively low amount of mercury.
5. Selenium, a mineral found in crab is a known remedy for tumors and cancer.
As much as I believe in using fresh whole ingredients in cooking, there are times when it’s freezing outside, your stomach is grumbling, and the refrigerator is barren. I found myself in such a predicament the other day. Thankfully I was able to find a lonely pack of tofu towards the back of the fridge and a can of crab in the cupboard.
In Japan, this dish is known as tofu no kani ankake (豆腐のかにあんかけ) and makes for a quick side to a bowl of rice or a great protein packed snack on its own. Silken tofu when simmered, takes on the texture of a luscious egg custard, and the thick crab sauce adds a wonderful briny flavor without overpowering the delicate tofu.
Canned Crab
I usually get cans of crab meat at the Japanese grocery store, but they’re also sold in up-scale supermarkets stores. Fresh lump crabmeat would also work fine.
Tofu with Crab Gravy
For the dashi (japanese soup stock), you can rehydrate dashi granules according to the package directions, but I like make my own dashi. If you’re in a pinch you can always use chicken stock.
Tofu with Crab Sauce
12345Tofu with Crab Sauce
A thick crab sauce envelopes a silky smooth piece of tofu with the texture of an egg custard. A quick side dish or snack.
Skill Level Beginner
Type Appetizer, Easy
Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Sugar-Free
Cuisine Japanese
Ingredient Seafood, Tofu
Servings Prep Time Cook Time
4 sides 2 minutes 5 minutes
Ingredients
400 grams tofu - soft divided into 4 blocks
140 grams crab - canned
1/2 cup dashi
2 teaspoons potato starch halve if using cornstarch
1 teaspoon ginger - fresh grated
1/2 teaspoon usukuchi soy sauce (Japanese light soy sauce)
mitsuba for garnish
Instructions
Add the tofu to a pot then cover with water. Slowly heat until the water is gently simmering to heat the tofu through.
To make the sauce, add the juices from the canned crab, the dashi, the potato starch, ginger and light soy sauce to a small saucepan. Whisk to combine then place over medium heat. Bring the mixture to a boil at which point it should start thickening. Once the mixture has the consistency of gravy, add the crab meat and stir to combine.
To serve, use a slotted spoon to transfer the hot tofu to a bowl. Cover with the crab sauce, and garnish with mitsuba leaves or chopped scallions.
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