All About Food Allergens: Shellfish
(FN1832, Reviewed March 2022)This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.
Recipes
Imitation Crab Dip (Shellfish-free)
2½ tsp. mayonnaise
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. lemon juice
1 Tbsp. water
¼ tsp. kosher salt
½ tsp hot pepper sauce or cayenne, optional
1 (8-oz.) package low-fat cream cheese, cubed and softened
1 lb. imitation crab meat, chopped
In a microwavable bowl, combine all ingredients except for imitation crab meat. Microwave in 30- to 60-second increments, stirring in between, until warmed through. Stir to combine well. Stir in imitation crab meat. Mix well. Microwave two minutes or until hot. Add kosher salt or cayenne pepper to taste. Serve hot with crackers, breads or veggies.
Makes 10 servings. Each serving has 80 calories, 4 g fat, 4 g protein, 8 g carbohydrate, 0 g fiber and 300 mg sodium.
Zucchini “Crab” Cakes (Shellfish-free)
2 c. grated zucchini (including skin)
¼ tsp. kosher salt
1 c. bread crumbs, crushed fine
1 egg
1 Tbsp. mayonnaise
1 tsp. Old Bay seasoning
1 tsp. Dijon mustard
1 handful fresh parsley, chopped
Freshly ground black pepper
2 Tbsp. extra virgin olive oil
Sprinkle the zucchini with salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes. Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl. Add the bread crumbs and toss to combine. In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard and parsley. Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into six cakes and set aside. Heat the oil in a large skillet over medium heat. Once the oil is hot, add the cakes to the pan. Cook for four to five minutes on each side, until golden brown. Serve warm with homemade tartar sauce, if desired.
Makes six servings. Each serving has 140 calories, 7 g fat, 4 g protein, 15 g carbohydrate, 0 g fiber and 380 mg sodium.
Crab Pasta Salad (Shellfish-free)
1 lb. medium pasta shells
1 (8-oz.) package imitation crab meat, cut bite sized
1 (5-oz.) can medium black olives, sliced
1 medium red bell pepper, diced
3 or 4 green onions, sliced thin about 2 inches into the green
3 stalks of celery, diced
1½ c. plain nonfat yogurt
¼ c. fat-free mayonnaise
½ Tbsp. Spike (found in the spice aisle)
¼ tsp. celery salt
1 Tbsp. prepared yellow mustard
½ Tbsp. soy sauce
¼ c. Italian vinaigrette salad dressing
Cook pasta according to package instructions. Drain and rinse with cold water. In a very large bowl, mix the pasta, crab, olives, red peppers, green onions and celery. In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce and salad dressing. Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
Makes 12 servings. Each serving has 220 calories, 4 g fat, 8 g protein, 36 g carbohydrate, 1 g fiber and 580 mg sodium.
More Information
Visit the U.S. Department of Agriculture Food and Nutrition Information Center at https://www.nal.usda.gov/legacy/fnic/allergies-and-food-sensitivities.
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