Recipe for Crab Crackslaw
Swapping the beef for crab gives you the same great dish but with fewer calories and a fishy flavor. This is lighter and more fragrant than the original dish and perfect if you wish to make a low carb meal with seafood flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Low Carb
- Cuisine: Chinese
Ingredients
Scale
- 7 oz (200g) well-drained canned crab, or chopped fresh cooked crabmeat
- Pinch of ground ginger
- 1/2 teaspoon hot sauce
- 7 oz (200g) shredded white cabbage
- 7 oz (200g) grated carrot
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 minced garlic cloves
- 1/4 teaspoon artificial sweetener
- Salt and black pepper, to taste
- Lemon wedges, to serve (optional)
Instructions
- Heat the sesame oil in a skillet.
- Sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you want it.
- Drop the carrot on top and cook for a couple minutes.
- Stir in the vinegar, soy sauce, sugar or sweetener, hot sauce and ginger.
- Add the crab and mix well to combine.
- Taste the mixture add add more vinegar, hot sauce, soy sauce, sugar or anything else needed.
- Serve with more hot sauce on the side and perhaps lemon or lime wedges.
Nutrition
- Calories: 220
- Carbohydrates: 4.5g
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