Best Crab Cakes and Remoulade Sauce

Terri’s Crab Cakes with Remoulade Sauce

I’ll be happy when I perfect Salmon Patties and Crab Cakes.  These were pretty good and I’m saving them here so I can make them again and again.  I’m pretty sure I can use the same recipe with Salmon and have a winner too.


  • 8 oz fresh lump crab
  • 1 egg
  • 2 tablespoons mayo
  • 1/2 to 1 teaspoon Annie’s Horseradish Mustard
  • 1/2 cup crushed pork rinds
  • Seasonings (I used Frontier Mexican Blend, cayenne & black pepper)
  • Hot sauce (a few dashes)
  • dash Worcestershire, dash Red Boat fish sauce
  • a couple of tablespoons chopped fresh cilantro
  • a few tablespoons chopped leek (or onion)
  • a few tablespoons chopped celery
  • Ghee for frying


  1. Crush pork rinds by putting them in a gallon size plastic bag and roll/crush with rolling pin.
  2. Chop leek and celery, saute lightly.
  3. Mix pork rinds and dry seasonings in a small bowl.
  4. In a large bowl, beat egg, add mayo, mustard, Worcestershire & Red Boat.  Stir well.
  5. Fold seasoned pork rinds, leeks & celery into egg mixture.  Fold in crab and cilantro.
  6. Makes 5 patties using a 1/3 cup measuring cup.
  7. Refrigerate patties on parchment paper for at least 1 hour. (this helps them hold together while cooking)
  8. Heat Ghee in a cast iron skillet.  Fry patties turning once.  Let first side get a nice golden brown to help hold together when turning.


Remoulade Sauce


  • 1 cup mayo
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon hot sauce
  • 2 teaspoons whole-grain mustard
  • 2 cloves garlic, minced
  • 2 teaspoons capers, roughly chopped
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon onion, finely chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Mix all ingredients together.  Refrigerate.  Let sit for at least one hour.  Overnight is best.  This makes enough to have Remoulade all week.  Having on Fried Green Tomatoes tomorrow 🙂  And maybe Fried Eggplant another night.  I’ll be using crushed pork rinds to bread these too.  It works really well.


Best Low Carb Blueberry Muffins (Grain Free, Dairy Free)

Coconut Flour Blueberry Muffins

This new (to me) recipe is definitely a keeper!  I’m not always a coconut flour baked goods fan, but these are a hit.  I found this recipe from  So glad I finally tried it.  I added a few walnuts and fresh blueberries to each of the muffins and what a treat!  These were made with Natvia Norbu Sweetener which I highly recommend for baking.  It has the bulk of sugar and a true sugar taste, in my opinion.  I think the success of these muffins had a lot to do with using Norbu.  I found mine on Amazon.  I’ll be using this a lot more.  Norbu’s ingredients are  Erythritol and monk fruit extract. IMG_20150531_130501 Coconut Flour Blueberry Muffins – makes 6 medium muffins Ingredients

  • 5 tablespoons organic coconut flour
  • 2 teaspoons aluminum free baking powder
  • 3 organic large eggs
  • 2 tablespoons sparkling water (I used San Pellegrino)
  • 1/3 cup Natvia Norbu


  1. Preheat oven to 350 degrees.
  2. Line muffin pan with sturdy paper liners
  3. Combine coconut flour and baking powder in a small bowl.  Mix well.
  4. Combine eggs, sparkling water and sweetener in a large bowl.  Whisk until well mixed.
  5. Add the dry ingredients to the egg mixture.  Whisk until smooth.
  6. Scoop the batter into each muffin cup.
  7. Poke the blueberries and walnuts into each muffin.  I did it this way so I could control how many berries and nuts went into each muffin.
  8. Bake for 20 minutes.
  9. Let cool and serve.


Pizza Mushrooms

Pizza! Or may as well be.

I wasn’t going to post this because I only snapped one quick photo for myself and it certainly does not do these little wonders justice.  But after tasting these, and then the hubs telling me that I MUST make them again, I decided to make you suffer from my less than desirable photography.  One, so I won’t forget and two so my Keto buddies will have access to this recipe.  If you have a hankering for pizza but don’t want the dough, these will save the day.


  • white button mushrooms
  • cream cheese
  • pesto
  • pepperoni
  • grated cheese (whatever kind you like – I had cheddar and Parmesan on hand)
  • Marinara or Pizza Sauce

Tip:  Make pesto when basil is fresh and in season, freeze in mini cupcake paper liners for quick and easy use year round!


  1. Wash mushrooms, remove stems.
  2. Dice some of the pepperoni into small pieces, reserve enough whole pieces to top mushrooms
  3. Combine softened cream cheese and pesto.  Stir in diced pepperoni.
  4. Fill mushrooms with cream cheese mixture
  5. Top each mushroom with a pepperoni and Marinara
  6. Bake at 350 degrees for about 30 minutes or until the mushrooms are done
  7. Remove from oven, top with cheese, place back in oven until cheese is melted


Chocolate Coconut Patties

Chocolate Coconut Patties

I don’t eat the Standard American Diet anymore.  Eating real, whole, healthy food and staying away from fast food, sugar and junk food has proven to be a great success over the last year.  However, eating differently from family, friends and co-workers can be pretty challenging at times.  I can’t depend on the snack isles of my grocery store for treats anymore.  But that doesn’t mean I can’t have some very tasty foods.  No sir, there is a world of goodness to be had.  And I thank all the folks who post all their awesome, healthy recipes.  This is one I depend on and the whole family loves!  I found this recipe from The Frugal Greenish Mama and put my own spin on it.

This recipe makes 32 – 1 Tablespoon Coconut Patties


  • 1/4 Cup of Coconut Oil plus 1 Tbsp MCT oil (MCT oil is optional)
  • 3/4 Cup Nutiva Coconut Manna
  • 3 Tbls Swerve Sweetener
  • 1-3/4 Cups unsweetened shredded coconut
  • Chocolate chips (Most times I use Lily’s Stevia sweetened chocolate chips)Lilys-Dark-Chocolate-Premium-Baking-Chips-856481003180


First of all, if it is the first time I’ve opened the jar of Coconut Manna, I spoon it all out into a bowl and stir it together until the separated oil and the coconut is well blended.  I then measure 3/4 cup for this recipe and put the rest back in the jar (and the jar in the fridge).

  1. Combine coconut oil, MCT oil, and coconut manna in a bowl.  Stir in sweetener.
  2. Add coconut 1/2 at a time.  Stir to combine after each addition.
  3. Cover a cookie sheet with wax or parchment paper.  Spoon mixture onto sheet into 1 tablespoon balls.  Place in the freezer to harden.
  4. Melt chocolate by placing an oven-proof glass bowl over a pot of simmering water.  Pour about a cup of chocolate chips into the glass bowl and stir while they melt.  I add a tablespoon of MCT oil to help the chocolate thin for easier dipping and because it’s an awesome way to get more MCT oil in my diet.
  5. Remove coconut patties from freezer and dip in melted chocolate to cover.  I use two spoons for this.  I place the patties, 5 at a time, into the bowl of chocolate.  Turn with the spoon to coat.  Pick up with one of the spoons and push back onto the cookie sheet with the other spoon.
  6. Refrigerate until chocolate hardens.  Place in a container to keep in the fridge until ready to serve.

Coconut Patties ready to go into freezer

Covering these with chocolate can be messy business.  But oh so worth it!

These are NOT Nacho and Salsa approved! Doggies can not have chocolate. But they let me have them.

Pumpkin Dog Biscuits

Paleo Pumpkin Dog Biscuits

I wasn’t going for pretty treats today.  I was going for quick, tasty and pup approved.  Done!  These turned out better than others I’ve tried so here we go.

Hurry Mom!


  • 1/2 to 3/4 cup coconut flour
  • 4 large eggs
  • 1 cup pumpkin
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 Tbsp bacon drippings


  1. Whisk eggs in a mixing bowl, stir in pumpkin and melted bacon fat.  Mix together 1/2 cup coconut flour, baking powder and salt.  Stir dry ingredients into egg mixture.  Start with 1/2 cup coconut flour and add more if needed for a consistency that is not too wet, not too dry.  You just need it to hold together for little biscuits.
  2. Preheat oven to 350 degrees.  Cover large baking pan with parchment paper.  Drop biscuit dough onto pan using 1/2 teaspoon measurement and a second small spoon to push dough onto pan.  This is a much quicker method than I’ve used before (rolling the dough, cutting into small squares or shaping into little cookies).
  3. Bake for 18 minutes or until lightly brown.

Ready for the oven

I always test the puppy treats and I have to say this is my favorite recipe so far.  Nacho and Salsa approved!  I freeze the treats and keep a small amount in the fridge for their daily consumption.  Sometimes I use baked sweet potato instead of pumpkin.

Healthy treats for healthy doggies!

Nacho approved!

Are they done yet?

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

I believe I say everything is a favorite here, and it is, that’s why I post it.  But this dish has to be my all time fav!  First of all I have a thing for poblano peppers.  I love them in quiche, stuffed, chili rellenos, you name it – I want it.  Also I try to use the freshest, high quality ingredients and that is always the makings for a delicious dish.  I started with a pastured chicken from Peaceful Pastures Farms in Zephyrhills purchased at the Fresh Market at Wiregrass.  I roasted the chicken, cooled and diced into small pieces.  This entree only takes about 1-1/2 to 2 cups of chicken.  I’m still considering what to do with the rest.  Perhaps some chicken salad?  I’ll be using the Savory Low Carb Crepes I made last week.

enchilada ingredients1


  • 10 Low Carb Crepes (recipe link Savory Low Carb Crepes)
  • 1-1/2 cups of diced, cooked chicken (I didn’t really measure, just used enough to fill crepes)
  • 8 ounces Mexican Blend cheese (shredded)
  • 3 green onions (sliced and set aside)
  • 1 large poblano (diced and sauteed in butter)
  • 8 ounces tomatillo Salsa
  • 1/2 cup sour cream


Place a small amount of chicken and cheese on a crepe, season, roll up and place in casserole dish.  Repeat until all the crepes are used.  Save some of the cheese for topping.

Mix salsa, sour cream and chilies in a separate bowl.  Pour on top of crepes.  Top with remaining cheese and green onions.

Bake at 350 degrees for 20 to 30 minutes until bubbly.

Such cheesy goodness!

Savory Low Carb Crepes

Savory Low Carb Crepes

Sometime back in the late ’70’s my grandparents indulged my Christmas wish for a crepe maker.  I’ve been using my trusty Creperie ever since for our traditional Christmas morning cheese blintzes.  I’m pulling this baby out more than once a year after discovering this low carb version of crepes.  These crepes make the best Green Chile Enchiladas ever!  Enchilada recipe coming soon.

Circa 1976 Crepe Maker…still going after all these years!


  • 3 oz organic regular cream cheese (softened)
  • 5 eggs
  • 2 Tbs coconut flour
  • 1 Tbs almond flour
  • Salt and pepper to taste


  1. In a food processor or blender, blend cream cheese until smooth.  Add eggs one at a time blending as you go.  Add coconut flour and almond flour, blend, scrape down the sides and blend again.
  2. Pour batter into a shallow pie plate.  Preheat crepe maker.  Dip crepe maker lightly into batter.  It takes a little practice to get the right amount of batter on the crepe maker.  The first one never seems to turn out…even with traditional flour crepes.  Cook until sides turn a little crispy and middle is done.  Doesn’t take very long – but I’ve never actually timed it.  I always have a spatula handy to loosen the edges while the center cooks.  Turn cooked crepe onto a plate and continue loading crepe maker with batter and cooking, stacking the crepes as you go.
  3. Fill or top with your favorite things!

Makes 11 crepes

1 crepe = 69 calories, 5 g fat, 1 g carbs, 1 g fiber, 4 g protein, 1 g sugar

I looked on Amazon to see if they still make the Oster Creperie.  Not that I thought they would after so many years.  But I did find this one:  CucinaPro Cordless Crepe Maker

Update:  The last couple of times I tried making these, my crepe maker seemed like it was too hot (there is no adjustment) and the batter would not hold to the pan.  I was forced to try making them in my 8″ non stick skillet.  This worked pretty well by oiling the pan, adding about 1-1/2 tablespoons of batter, swirling the batter to cover the pan, cooking for a minute and flipping once cooked enough to do so.  They weren’t as thin as making on the crepe pan, but worked just fine.

Happy cooking!

Stuffed Poblano Peppers – LCHF

Stuffed Poblanos

These peppers are one of our favorite dishes.  I love Poblano chili peppers for their mild, spicy flavor.  This dish is fairly quick and easy and always a winner.


  • 3 large Poblano Peppers
  • 1 pound ground beef (grass-fed preferred)
  • 1 clove garlic
  • 6 oz organic cream cheese, cut into 1 oz strips
  • Monte Bene Marinara sauce (this brand has no added sugar and is quite tasty)
  • 4 oz good quality sharp cheddar cheese, shredded
  • 2 oz good quality fresh Parmesan cheese, grated
  • 3 slices Bacon, cooked and chopped into small pieces
  • 1 slice of bacon to cook with the ground beef


  1. Brown ground beef with 1 slice of bacon.  Add crushed garlic and desired seasonings (salt & pepper, basil or cilantro) and cook just a little longer.  Remove from heat and let cool enough to handle.  Meanwhile…
  2. Wash and cut peppers in half.  Clean out the seeds.  Place on a foil lined baking sheet or in a glass baking dish.
  3. Spread 1 oz of cream cheese in the bottom of each pepper half.
  4. Top cream cheese with crumbled ground beef.  Press into the cream cheese.
  5. Top ground beef with 2 heaping tablespoons of Marinara sauce.
  6. Bake in a 350 degree oven for about 30 minutes or until peppers are as done as you like them (you can see mine are wrinkly, cause that’s how I like ’em).
  7. Remove from oven, top with cheese and bacon pieces.  Pop back in the oven for a few minutes until cheese has melted.

6 servings (or 3 if you’re hungry)!

Nutrition estimate per 6 servings from Myfitnesspal:

Calories 363, Fat 24 g, Carbohydrate 4 g, Protein 31 g

Vitamin A 13%, Vitamin C 54%, Calcium 30%, Iron 17%

LCHF Key Lime Pie

Key Lime Pie is one of our favorite desserts.  It brings memories of childhood vacations in the Florida Keys and some pretty fun adult times spent there too!

One of my favorite places in the Keys!

I set out to make a delicious LCHF pie for our Valentine’s Day dessert.  It did not look as pretty as this one, but it sure was good!  Next time I may try adding cream cheese like in this recipe to see if it holds together a little better.  Here’s how I made it this time >>>

I started out by making some Sweetened Condensed milk using canned Coconut Milk and Xylitol adjusting the recipe from The Detoxinista.

Ingredients for Sweetened Condensed Coconut Milk:

  • 2 cans (14 oz cans) Whole Fat Organic Coconut Milk
  • 1/2 cup xylitol sweetener (or desired sweetener).  I usually use Swerve but thought I would try xylitol this time.
  1. Pour the coconut milk into a saucepan, and heat over medium-high heat until boiling, about 5 minutes.
  2. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.  Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.
  3. Allow to simmer for ~45 minutes, or until the liquid is reduced by half.  We need 14 oz. for the Key Lime Pie recipe.  It took the whole 45 minutes plus a little more to reduce to 14 oz.
  4. Remove from heat.  Cool completely.

Now we’re going to need a graham cracker crust for this pie.  Can’t just run up to Publix and buy the pre-made.  No sir-ee.  Those days are long gone.  We’ve got to make this bad boy from scratch sans actual graham crackers.  Our flatter bellies will thank us.  I use one of Maria Emmerich’s crust recipes.  Easy peasy!

“Graham Cracker” Crust before popping in the oven

“Graham Cracker” Crust

  • 3/4 cup blanched almond flour (I use
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 cup Kerrygold unsalted butter (softened)
  • 1/2 cup Swerve
  • 1/2 tsp sea salt
  1. Mix crust ingredients and press into pie pan.  Pre-bake crust at 350 degrees for 10 minutes.

Now we can get to the Nellie & Joe’s Key Lime Juice – Key Lime pie recipe (on the back of the bottle)!

Key Lime Pie

  • 14 oz sweetened condensed coconut milk (it’s cooled down now, right?)
  • 3 egg yolks (pastured eggs for those lovely orange vitamin filled yolks, right?)
  • 1/2 cup Nellie & Joe’s key lime juice (I don’t have any Key Lime trees)
  1. Combine milk, egg yolks and lime juice with hand mixer.
  2. Pour filling into pie shell.
  3. Cover pie edges with foil or pie crust shields (oh yes, I’m a gadget junkie).  This is very important.  Almond flour browns very quickly.  I forgot to do this with mine and the edges were quite brown.  Bake in a preheated 350 degree oven for 15 minutes.  I left my pie in for 20…it seemed too jiggly at 15.  You’ll have to be the judge.  Let cool for at least 10 minutes before refrigerating.

See what I mean about the crust edges??

Alrighty then.  While this tasty pie (I know because I licked the bowl!) chills in the fridge we are going to make some whipped cream.  We just can’t have pie without whipped cream.  And there again – you can’t just run down to the store and buy a can of Redi-whip.  That’s okay though, we’re getting the hang of homemade.  Now we’re spoiled on quality so convenience isn’t as important as it used to be.

After watching a Youtube video for tips I was ready.  Handy tip:  Put your metal mixing bowl and beaters in freezer for a while to get super cold.  Apparently this helps your cream to whip.  I don’t question, sounded like a good idea to me so I did it.

Take your mixing bowl out of the freezer, pour 1 cup heavy whipping cream into it.  Mix on high speed for 5 minutes.  That’s what the fellow did on the video.  At 5 minutes his cream was whipped and so was mine.  Now add 2 tablespoons Swerve powdered sweetener.  Gently blend in sweetener.  Transfer to a serving dish, cover and refrigerate.  Youtube guy said it will keep for about a week in the fridge.

See the frosty bowl?  Isn’t my red mixer sexy?

Cream! Whipped!

We had a lovely Valentine’s evening.  Mr. Becraft always has to work so hard on Valentine’s day.  So I try to make a special dinner for us because he’s so sweet.

Valentine’s treats for my honey.

He finds the most beautiful cards!

Shrimp Scampi Bake

Keto Shrimp Scampi Bake


  • 24 oz Frozen Medium Shrimp, thawed, drained & peeled
  • 1/2 Stick Kerrygold Butter (8 Tablespoons)
  • 2 oz Organic Cream Cheese
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Lemon Juice
  • 4 cloves garlic, crushed
  • Parsley
  1. Preheat oven to 450 degrees F.
  2. In a small saucepan over medium heat, combine butter, cream cheese, mustard, lemon juice, garlic and parsley.  When butter and cream cheese melt completely, remove from heat.
  3. Arrange shrimp in a shallow baking dish.  Pour the butter mixture over the shrimp.
  4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Serve over Shirataki or Zucchini noodles.

Top with Parmesan if desired.