Shirataki Crabcakes
Recipe: Shirataki Crabcakes
Ingredients
- 2-8 ounce packages Shirataki Spaghetti
- 4 cups finely chopped broccoli
- 1 1/2 cups dry pancake mix
- 12 ounces white crab meat drained
- 1/2 cup egg whites (4 egg whites)
- 1/4 teaspoon salt
- 1 teaspoon pepper to taste
Instructions
- Rinse Shirataki Noodles drain well and pat dry.
- Place noodles in a bowl and heat in microwave for 1 minute.
- Remove noodles from bowl and pat thoroughly dry.
- Cut noodles into 4 inch lengths.
- Combine all ingredients in a bowl and mix well.
- Coat a skillet with nonstick spray and heat over medium heat.
- Scoop 2 tablespoons of mixture for each 3 inch crab cake.
- Press gently with spatula to form a cake, cook until golden brown on both sides. Repeat process.
- Top with a spoonful of light sour cream if desired.
Salmon Stir-Fry Shirataki Noodle
Recipe: Salmon Stir-Fry Shirataki Noodle
Ingredients
- 1/2 pound salmon (you can use water-packed canned, drained)
- 1/4 teaspoon sesame oil
- 1 clove garlic
- 2 1/2 teaspoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon cooking wine (I use rice)
- 1 -8 ounce package Shirataki Noodles
- salt & fresh ground pepper, to taste
- 1 pinch cornstarch (or flour)
- Some ideas for vegetables to add
- wakame seaweed, to taste
- 1 red bell pepper
- 1 green bell pepper
- 1 shiitake mushroom
- 3 okra pods, to taste
- 3 to 4 carrots
- cabbage, to taste
Instructions
- Drain and rinse Shirataki Noodles under warm water for at least 2 minutes.
- Chop the clove of garlic.
- Marinate the first six ingredients together for a few hours or overnight.
- If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
- Cut all the vegetables into fine strips.
- Heat oil in skillet.
- Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
- Add some salt and pepper.
- Then add the vegetables and cook for two minutes.
- Add the cornstarch to the marinade and stir to dissolve.
- Stir in the Shirataki Noodles and the marinade and bring to boil.
- Add more salt and pepper to taste.
Number of servings (yield): 2
Tuna and Shirataki Noodles
Recipe: Tuna and Shirataki Noodles
Ingredients
- 1 pound package Shiritaki Noodles
- 1 cup red bell pepper — julienned
- 1/2 cup carrot — grated
- 1/2 cup frozen green peas — thawed
- 1/4 cup thinly sliced green onions
- 1 can solid white tuna in water — drain and flaked (7-1/2 ounce can)
- 1/2 cup Italian dressing
Instructions
- Drain and rinse the Shirataki Noodles thoroughly.
- Combine Shirataki Noodles and next 5 ingredients in a bowl; toss gently.
- Add dressing; toss well.
Number of servings (yield): 4
