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Low Carb Crab Crackslaw for Seafood Lovers
Victoria Haneveer

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Low Carb
Cuisine: Chinese
Calories: 220
Ingredients Method

Ingredients
 

  • 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)

Method
 

  1. Heat the sesame oil in a skillet.
  2. Sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you want it.
  3. Drop the carrot on top and cook for a couple minutes.
  4. Stir in the vinegar, soy sauce, sugar or sweetener, hot sauce and ginger.
  5. Add the crab and mix well to combine.
  6. Taste the mixture add add more vinegar, hot sauce, soy sauce, sugar or anything else needed.
  7. Serve with more hot sauce on the side and perhaps lemon or lime wedges.