Crabmeat Casserole with Shirataki Noodles

Crabmeat Casserole with Shirataki Noodles
Recipe type: Casseroles,Gluten Free Recipes,Seafood
Prep time: 
Cook time: 
Total time: 
  • 1 pound crab meat, fresh, frozen or canned
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • 1 pound package Shirataki Noodles
  • ½ pound fresh mushrooms, sauteed
  • ¼ cup unsalted butter
  • 1 clove garlic, minced
  • 3 tablespoons gluten free all-purpose flour
  • 1½ cups milk
  • ½ teaspoon celery salt
  • 1 teaspoon dried parsley
  • 1 cup cheddar cheese, grated
  • 2 tablespoons white wine
  1. Lightly oil a 2 quart casserole dish and reserve.
  2. Pre-heat oven to 350 degrees.
  3. If crab meat is frozen, thaw, rinse and drain. If crab meat is canned, rinse and drain.
  4. Blend the crab meat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
  5. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels and reserve.
  6. Saute the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
  7. Melt the ¼ cup butter in a saucepan over medium heat.
  8. Add the garlic and saute until fragrant, but not brown, about 3 minutes.
  9. Add the flour, and whisk and cook for about a minute more.
  10. Add the milk slowly, whisking constantly, and cook until the sauce thickens.
  11. Add the celery salt and dried parsley, grated cheddar cheese, and white wine.
  12. Stir until cheese is melted and sauce is creamy smooth.
  13. Drain the crab meat and add it to sauce; heat to the boil.
  14. Place a layer of the Shirataki Noodles in bottom of the prepared casserole dish.
  15. Pour the crab meat and sauce over the noodles.
  16. Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned.
  17. Serve warm.

Salmon and Artichoke Hearts with Shirataki Noodles

Salmon and Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Seafood
Prep time: 
Total time: 
  • ½ pound Shirataki Noodles
  • 1 medium stack broccoli; chopped
  • 1 small chopped onion
  • 1 garlic clove; chopped
  • 1½ 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
  • ½ teaspoon horseradish
  • 1 tablespoon lemon juice
  1. Rinse and drain Shirataki Noodles, twice. Place on paper towels to dry.
  2. Add all of the ingredients.
  3. Garnish with parsley, paprika and almonds.

Shirataki Noodles w/ Fresh Green Beans

Shirataki Noodles with Fresh Green Beans
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
  • 1 pound Shirataki Noodles
  • ½ pound green beans -- trimmed cut into 1-inch-long pieces
  • 2 cans solid white tuna packed in water, drained (6-1/8 ounce)
  • 5 green onions -- chopped
  • 1 large tomato -- seeded, chopped
  • ½ cup chopped pitted black olives -- preferably brine-cured
  • ¾ cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon celery salt
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
  3. Using slotted spoon, transfer beans to colander.
  4. Place tuna in large bowl; break into small pieces.
  5. Add green onions, tomato, black olives, Shirataki Noodles and green beans.
  6. Mix mayonnaise, balsamic vinegar and celery salt in small bowl.
  7. Season to taste with salt and pepper.
  8. Mix dressing into pasta salad and serve.