Thursday, March 8, 2012

Seafood Hash

This is kind of an oops recipe.  It started out as something else, and somewhere between ideation and plate it became something else.  That's ok- it tasted as I intended.  Probably better I don't have a pic for ya this time though, it wasn't much to look at!

Have you ever tried the broccoli slaw from TJ's?  It's just a bag of pre-shredded broccoli.  I bought it instead of my requisite bag of lettuce, and there was actually a really really good recipe on the back of the bag.  Basically- some mayo, a chopped apple, raisins, and walnuts.  Normally I wouldn't make something with both a chopped apple and raisins in it but I knew S and M would enjoy it.

Back to the "hash." I get sick of chicken, like really really sick of it.  And we eat red meat about once a week, maybe two.  When on a grain-free, paleo/primal type diet, it's so stinkin' important to make sure you are getting plenty of variety into your meals and into your diet.  Otherwise, you risk not only getting too little key nutrients, but also, total diet-approved food burnout.  Blech!  You think- not another piece of chicken breast or broiled fish!?!?!

Enter seafood hash.  Next time you're at the store, get a couple cans of crab meat and one of those little cans of baby shrimp.  They are a cheap and plentiful source of protein that you probably don't think of too often.  Keep a few in your pantry along with the tuna.

I planned on making crab cakes.  Even formed them into patties and stuck them in the fridge for a few hours- alas- without using some sort of 'crumb they were too wet and didn't hold up in the pan.

Seafood Hash
2 cans crabmeat, drained well
1 can baby shrimp, drained well
3 bell peppers, chopped finely
2 green onions, chopped
1 egg, beaten
3 tbsp mayo
2 tsp dijon
juice of half lemon
1 tsp minced garlic
salt and pepper

Mix everything well in a bowl and refrigerate for a few hours.  Saute the mixture in a large pan with some EVOO, until browned.  This is definitely toddler approved.  Make a little remoulade sauce if you like to go with it, or add a pinch of paprika and cayenne to the pan if you aren't worried about a little spice.

I've seen low-carb recipes that call for quinoa, or almond flour, or coconut flakes, but I just didn't want to bother with them- and this was really good, so hindsight being 20/20 I still don't think I would have added anything.  Hope you enjoy!

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