This week I whipped up a delicious low carb Crab Tetrazzini recipe. There are times when it’s chilly outside nothing but a hearty casserole will satisfy the palate.
I have an old favorite crab tetrazzini recipe from years ago that was filled with carbs and it is quite tasty, of course. I decided to take on the challenge of bringing the high carb count down while keeping all the luscious flavor in.
As I made over the recipe, I ended up using one ingredient that surprised me: canned Cream of Mushroom Soup. Yep. Campbells. It worked perfectly and saved me time. I was pleased that it only added 2.5 carbs per serving. The down side is that it isn’t gluten-free. (I actually read that Campbells does not make gluten free soups in the U.S.. Kinda’ weird if that’s true, right???)
I thought about using shiitake noodles, but I just can’t love them, so I went with something I do love which is spaghetti squash. Oh yum. I should also mention that if my budget won’t stretch for crab, that I’ve often made it with chicken too.
I feel very satisfied with the end result. My husband was so happy and surprised that my recipe make over of the Crab Tetrazzini tasted just like my old recipe, but had more fiber and a lot fewer carbs. This recipe makes a lot – 8 servings. But at my house it won’t last very long anyway, because it warms up beautifully. –Enjoy! — Laura
Crab Tetrazzini ~ Low Carb
Ingredients
- 16 oz. Crab Meat
- 1 10.5 oz can cream of mushroom soup
- 1/2 cup whipping cream
- 1/4 cup water
- 2 cups shredded cheddar cheese
- 2 1/2 oz Parmesan cheese
- 3 1/2 cups squash winter spaghetti pre-cooked
- 1 cup sliced mushrooms
- 1/2 cup chopped bell pepper
- 1 clove garlic chopped
Instructions
- Spray a 9 x 13 inch baking pan (or 2 qt. casserole dish) with baking spray and preheat oven to 350 degrees.
- Chop bell pepper and slice mushrooms.
- Spray a small skillet with olive oil and saute veggies with chopped garlic till pepper is tender
- Fork flake crab into small pieces and set aside.
- In a large bowl stir together can of soup, cream and water.
- then add veggie mixture, 1 cup cheddar cheese, 1/2 cup Parmesan, surimi and lastly the spaghetti squash.
- Pour into baking dish and top with remaining cheeses. Bake uncovered in oven 30-35 minutes, till bubbly.