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 and Artichoke Hearts w/ Shirataki Noodles
Recipe: Salmon and Artichoke Hearts w/ Shirataki Noodles
Ingredients
- 1/2 pound Shirataki Noodles
- 1 medium stack broccoli; chopped
- 1 small chopped onion
- 1 garlic clove; chopped
- 1 1/2 cup salmon; canned or cooked
- 1 small jar artichoke hearts — chopped
- 1 small bag sliced almonds
- 1 tablespoon mustard
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1/2 teaspoon horseradish
- 1 tablespoon lemon juice
Instructions
- Rinse and drain Shirataki Noodles, twice.
- Add all of the ingredients.
- Garnish with parsley, paprika and almonds.
Number of servings (yield): 1
Meal type: lunch
Recipe by on.
Microformatting by hRecipe.
Shirataki Noodles and Broccoli Salad
Recipe: Shirataki Noodles and Broccoli Salad
Ingredients
- 1 pound package Shirataki Noodles
- 1 1/2 cup frozen broccoli cuts — thawed and cooked
- 1/2 cup onions — chopped
- 2 cloves garlic — chopped fine
- 2 cup frozen green peas — thawed
- 1/2 cup bell peppers — chopped
- 8 ounces mushrooms — sliced
- 1/4 cup parsley
Dressing
- 3 tablespoons white vinegar
- 3 tablespoons lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon olive oil
- 2 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Drain and rinse Shirataki Noodles with cold water, and drain again.
- In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
- Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
- To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
- Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.
Number of servings (yield): 6
Meal type: brunch
Recipe by on.
Microformatting by hRecipe.
