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      Crab Cakes (@lowcarb_eats_and_sf_treats )

      Crab Cakes (@lowcarb_eats_and_sf_treats )

      Not your standard crab cakes! These are so delicious and will definitely make again. Quite a few ingredients with some Asian flavors that all play so well together.
      ..
      To make:
      Mix together: saute 1 bell pepper diced with 4 stems of green onions and 2 strips of celery.

      Once sauteed, cool. Mix cooled mixture in with 1 lb of lump crab meat.

      Add in 3/4 cup Pork King Good Original crumbs, 2 eggs, 2 tbs lemongrass sriracha, 4 tbs mayo, 2 tbs Worcestershire,  salt to taste, garlic poweder, 4 tbsp cilantro, 3 diced large basil leaves, 1 tsp ginger, 2 tbs fish sauce and 4 tbs sweet chili sauce .

      Mix together and form into mini patties. It made 10 patties. Served with veggies and it was a meal!
      Topped with sriracha mayo.

       

      Fried Deviled Eggs

      Fried Deviled Eggs

      These fried deviled eggs are a fun twist on a classic party appetizer. They are sure the impress your guests this holiday season. Using the deep fry method really helps get that perfect crunchy exterior. Alternately you could also air fry these ! You can also make the filling anyway you like it. 

       

      Ingredients:

      6 eggs, boiled, cooled and peeled
      2tbs Mayo
      2tbs Yellow mustard
      1c Almond flour
      Egg wash ( egg and cream whisked together )
      Salt / Pepper
      Paprika and parsley, optional

      Directions:
      Heat your oil to 350 degrees. ( you can use a deep fryer, dutch oven or large pot )
      Slice your 6 eggs open and place the yolks in a bowl. Add the mayo, mustard to the yolks and mix until smooth. Add salt and pepper to taste. Place your filling in a sandwich baggie and cut a small corner off, it makes pipping the filling super easy!
      Place your almond flour and pork crumbs in separate bowls. Take your egg whites and dredge them in the flour, egg wash, then pork crumbs. Deep fry the egg whites for 2 min then drain  UPSIDE down on a paper towel. Once cooled flip over and pipe your filling. Garnish with paprika and parsley.