Cajun Crab Meat Casserole : Low Carb

This is a tasty and quick-to-make low carb /  keto casserole with crab meat and delicious seasonings. 

Ingredients

Serves Four
5g carbs per serving
1 oz. / 30g butter, for frying
1 yellow onion
5 1⁄3 oz. / 150g celery stalks
1¼ cups / 300ml  mayonnaise
4 eggs
2⁄3 lb / 300g shredded (grated) cheese
1 lb / 480g canned crab meat (120 g/can, drained)
2 teaspoons paprika powder
¼ teaspoon cayenne pepper
salt and pepper 

For serving
3 oz. / 75g leafy greens
2 tablespoons olive oil

This casserole is easy to vary by substituting the crab meat for canned tuna,

or other cooked fish like mackerel or salmon. 

Full recipe instructions here 

"Cajun food" comes from the deepest Southern parts of Louisiana and Mississippi. Like the area it originated from, Cajun flavour is spicy, rich, and really, really good! A lot of people don’t know that the typical Cajun food was developed by extremely poor people. Refugees and farmers used what they had to feed large families. Since Cajun people are so close to the Gulf of Mexico, seafood is a big item in their dishes. Favourites are craw-fish, catfish, crabs, and oysters. This is another example of the Cajun people living with what they had. Seafood was available, as there were a lot of fisherman, and that’s what they had to eat. Cajun spices always consist of three things. Bell pepper, onions and celery are the favourite vegetables to add flavour for the Cajun food. It is referred to as the ‘Holy Trinity.’ A couple of other favourites are cayenne pepper and garlic. Cajuns are fond of their spice, and add it to most dishes that they prepare.

All the best Jan