Crab and Shrimp Bake
Lemon-Herb Asparagus Salad
Ingredients
- ¼ cup onion, chopped
- ⅔ cup chopped celery
- 1 (6-oz) can crab meat, drained
- 6 oz peeled and deveined, medium-size raw shrimp
- ½ cup mayonnaise
- ¼ tsp salt
- ⅛ tsp pepper
- ¾ tsp Worcestershire sauce
- 2 Tbsp almond flour
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Combine onion, celery, crab meat, shrimp, mayonnaise, salt, pepper, and Worcestershire in a bowl. Spoon mixture into a greased 8-inch baking dish.
- Combine almond flour and cheese in a small bowl. Sprinkle over crab mixture.
- Bake 25 minutes or until bubbly and golden brown.
Side Dish Ingredients
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 Tbsp lemon juice
- ½ Tbsp Dijon mustard
- 1½ Tbsp olive oil
- ¼ cup chopped fresh basil
- 2 Tbsp chopped fresh cilantro
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Drop asparagus into a large pot of boiling water; cook 1 to 2 minutes or until crisp-tender. Drain; rinse asparagus under cold water.
- Whisk together lemon juice, mustard, oil, basil, and cilantro in a large bowl. Stir in asparagus and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
413
|
104
|
517
|
| Fat (g) | 33 | 8 | 41 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 895 | 152 | 1047 |
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