I guess it’s no surprise that I enjoy the occasional crab boil, huh? I guess that’s the reason I opened my restaurant, Soul Crab ATL. And now that I’m on my 3rd day of Keto (and in Ketosis), I figured, let’s have a little fun with this one.
It’s super easy. I don’t really believe in recipes that take forever and a day to make. So, you can have this on your table in literally about 12 minutes from start to finish. They key, though, is working in a cast iron skillet. It’s great. Because you can heat the oil on the stove, add the fish while it’s on the stove, and throw it in the oven or under the broiler. Super simps…and pretty damn tasty, too!
Keto Crab Stuffed Salmon with Shabang Sauce
2 salmon fillets
1 tablespoon of olive oil
4 ounces of crab meat
1 1/2 teaspoons of mascarpone cheese, room temp
1 good pinch of salt
1 good pinch of pepper
1 good pinch of red pepper flakes
a squeeze of half a lemon
about 1 teaspoon of chopped parsley
For the sauce:
1 stick of butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of Cajun seasoning
4 cloves of garlic, minced
The zest and juice of 1 lemon
1 teaspoon of golden monk fruit sweetener
1/2 teaspoon of dried parsley
Start by preheating the oven to 450 degrees. Then, add the skillet to the stove on a medium flame. Meanwhile, in a bowl, combine the crab meat, mascarpone cheese, salt, pepper, red pepper flakes, lemon juice, lemon zest, and parsley. Mix until smooth. Then, cut slits in the middle of each piece of salmon that’ll be used to stuff with the filling. Stuff as much filling as you’d like in the middle of each piece of salmon.
Once the skillet is hot, add the oil. Then add the fish, skin side down. Immediately place in the oven and allow the fish to cook until the filling is hot in the center.
To make the butter, just combine all of the ingredients into a sauce pot. Cook on medium heat for 3-4 minutes. Then, remove from heat.
When the salmon is cooked through, garnish by pouring the butter sauce over the salmon and enjoy while it’s still warm.