Potato-Horseradish-Crusted Mahi-Mahi

Potato-Horseradish-Crusted Mahi-Mahi

Potato-Horseradish-Crusted Mahi-Mahi

This recipe, Potato-Horseradish-Crusted Mahi-Mahi, came from the Best of Diabetic Connect Low-Carb Recipes.


Potato-Horseradish-Crusted Mahi-Mahi Recipe


Potato-Horseradish-Crusted Mahi-Mahi

1 cup precooked shredded potatoes

1 shallot, finely chopped

1 Tbsp. prepared horseradish

1 tsp. Dijon mustard

½ tsp. garlic salt

¼ tsp. freshly ground pepper

1 ¼ lb. mahi-mahi, skin removed, cut into 4 portions

4 tsp. reduced-fat mayonnaise

1 Tbsp. canola oil

1 lemon, quartered


Combine potatoes, shallots, horseradish, mustard, garlic salt and pepper in a medium bowl.  Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth (1/4) of the potato mixture, pressing the mixture onto the fish.

Heat oil in a large nonstick skillet over medium-high heat.  Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes.  Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more.  Serve the lemon wedges.       4 servings


(Recipe for Potato-Horseradish-Crusted Mahi-Mahi, Best of Diabetic Connect Low-Carb Recipes, 2015)


Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes


This recipe, Muffin-Tin Crab Cakes, we’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins.  For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.  Try these cakes with tangy tartar sauce and coleslaw.


Muffin-Tin Crab Cakes Recipe


Muffin-Tin Crab Cakes

1 lb. crabmeat

2 cups fresh whole-wheat breadcrumbs

½ cup red bell pepper, minced

3 scallions, sliced

¼ cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as, Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

6 lemon wedges, for garnish


Preheat oven to 450 F.  Generously coat a 12 cup non-stick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl; mix until well combined.  Divide mixture evenly among muffin cups.  Bake until crisp and cooked through, 20 – 25 minutes.  Serve with lemon wedges.          6 servings, 2 cakes each

*  Cover and refrigerate for up to 2 days.  Reheat in microwave or serve cold.


(Recipe for Muffin-Tin Crab Cakes, Diabetic Connect, 2015)


Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

Grilled Shrimp Remoulade


This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings


(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)