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.

Stir Fried Beef on Shirataki Noodles

Stir Fried Beef on Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup soy sauce
  • ⅓ cup white wine or chicken broth
  • 1 pound boneless beef sirloin steak, cut into ⅛ strips
  • 1 teaspoon cornstarch
  • ½ pound fresh mushrooms, sliced
  • 2 cups fresh snow peas
  • 4 teaspoons olive oil, divided
  • 1 pound package Shirataki Noodles
  1. In a small bowl, combine the soy sauce and wine or broth. Reserve ¼ cup.
  2. Place beef in a resealable plastic bag. Add remaining soy sauce mixture ; seal and mix. Refrigerate for 15 minutes.
  3. Place cornstarch in a small bowl. Stir in remaining ¼ cup soy sauce mixture until smooth and set aside.
  4. In a non stick skillet, stir fry mushrooms and snow peas in 2 teaspoons hot oil for 3 to 4 minutes, or until snow peas are crisp- tender.
  5. Remove from pan and keep warm.
  6. Drain and discard marinade from beef.
  7. In same skillet, stir fry in remaining oil for 2 minutes.
  8. Stir cornstarch mixture : add to skillet. Bring to a boil ; cook and stir for 2 minutes or until slightly thickened.
  9. Drain and rinse Shiratki Noodles under warm water. Pat dry.
  10. Add mounds of noodles on four serving plates.
  11. Top with beef mixture and snow peas and mushroom mixture.