Keto Soft-Shell Crabs with Spicy Lime Tartar Sauce
3.8g
Net Carbs
28.9g
Protein
28.7g
Fat
4.1g
Fiber
401
Calories
Ingredients:
- 1/2 cup Real Mayonnaise
- 1 small (3" long) Scallions or Spring Onions
- 30 ounces Blue Crab
- 1 tablespoon drained Capers
- 1 Jalapeno Pepper
- 1/2 ounce Dill Cucumber Pickles
- 3 tablespoons Basil
- 4 ounces Peppermint (Mint)
- 1/2 fluid ounce Lime Juice
- 1 1/2 pounds Asparagus
- 6 tablespoons Olive Oil
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Salt
Directions:
- Make tartar sauce: In a small bowl, combine mayonnaise, diced pickle, capers, chopped scallion, minced jalapeno, chopped basil, lime peel (1 tsp) and lime juice. Cover, and refrigerate.
- Heat oven to 425°F. On a jelly-roll pan, toss asparagus with 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread out asparagus in a single layer, and roast just until tender, 10 to 12 minutes.
- Meanwhile, in a large skillet, heat 3 tablespoons oil over medium-high heat. Pat crabs dry, and sprinkle with remaining 1/8 teaspoon each salt and pepper.
- Cook crabs in batches, 3 to 4 minutes per side, until red and cooked through, adding remaining 2 tablespoons oil to skillet as needed (watch for spattering as the crabs cook). Transfer crabs to a large plate.
- Arrange asparagus on six serving plates, top each with a crab, and sprinkle with the mint. Serve each with 1 tablespoon tartar sauce.
