Awesome post very informative I love ketogenic

https://www.wickedstuffed.com/fish/cajun-sheet-pan-crab-legs-and-veggies/

These sheet pan crab legs are not only carb-free, but they’re also packed with good fats, nutrients, and minerals. Dipped in melted butter with Cajun seasoning, they’re pure savory heaven.

Cajun Sheet Pan Crab Legs and Veggies

From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You

Servings: 6

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Nutritional Facts: 3.5g Net Carbs| 514 Calories | 29g Fat | 5.5g Carbs | 33g Protein | 2g Fiber

Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.

Variation Tip: Don’t like crab? Substitute with shrimp instead! Want to make it Paleo? Use ghee instead of butter.

Ingredients:

  • ghee or butter for greasing
  • 2 zucchini, halved lengthwise and sliced
  • 3 cups roughly chopped cauliflower
  • 10 tbsp butter or ghee, melted, divided
  • 2 tbsp cajun seasoning
  • 1 tbsp minced garlic
  • 6 ounces Polish sausages or bratwurst, cut into rounds ½ inch thick
  • 2 pounds frozen snow crab legs (about two clusters), thawed in the refrigerator overnight or for a few minutes under cold running water.
  • 1/2 lemon
  • Chopped fresh parsley for garnish

Steps:

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and grease the foil.
  2. Arrange the zucchini halves on the prepared baking sheet. Add the cauliflower and spread it out in an even layer.
    Sheet-Pan Cajun Crab Legs and Veggies
  3. In a small bowl, stir together 5 tablespoons of melted butter, Cajun seasoning, and garlic until well mixed. Pour half of the butter mixture over the veggies, making sure to cover the cauliflower.
    Sheet-Pan Cajun Crab Legs and Veggies
  4. Bake for 15 to 20 minutes until the veggies are tender.
  5. Place the sausage slices among the vegetables. Break up the crab legs and add them to the pan. Drizzle with the remaining butter mixture. Bake for an additional 10 minutes.
    Sheet-Pan Cajun Crab Legs and Veggies
  6. Squeeze the lemon half over the top, garnish with parsley, and serve immediately with remaining 5 tablespoons of butter for dipping.
    Sheet Pan Crab Legs

Print

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sheet pan crab legs

Cajun Sheet Pan Crab Legs and Veggies



  • Author:
    Amanda C. Hughes

  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Total Time:
    45 minutes

  • Yield:
    6 Servings

Description

These sheet pan crab legs are not only carb-free, but they’re also packed with good fats, nutrients, and minerals. Dipped in melted butter with Cajun seasoning, they’re pure savory heaven.


Ingredients

  • ghee or butter for greasing
  • 2 zucchini, halved lengthwise and sliced
  • 3 cups roughly chopped cauliflower
  • 10 tbsp butter or ghee, melted, divided
  • 2 tbsp cajun seasoning
  • 1 tbsp minced garlic
  • 6 ounces Polish sausages or bratwurst, cut into rounds ½ inch thick
  • 2 pounds frozen snow crab legs (about two clusters), thawed in the refrigerator overnight or for a few minutes under cold running water.
  • 1/2 lemon
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and grease the foil with oil.
  2. Arrange the zucchini halves on the prepared baking sheet. Add the cauliflower and spread it out in an even layer.
  3. In a small bowl, stir together 5 tablespoons of melted butter, Cajun seasoning, and garlic until well mixed. Pour half of the butter mixture over the veggies, making sure to cover the cauliflower.
  4. Bake for 15 to 20 minutes until the veggies are tender.
  5. Place the sausage slices among the vegetables. Break up the crab legs and add them to the pan. Drizzle with the remaining butter mixture. Bake for an additional 10 minutes.
  6. Squeeze the lemon half over the top, garnish with parsley, and serve immediately with remaining 5 tablespoons of butter for dipping.

Notes

Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.

Variation Tip: Don’t like crab? Substitute with shrimp instead! Want to make it Paleo? Use ghee instead of butter.

  • Category: Dinner

Nutrition

  • Serving Size: 6
  • Calories: 514
  • Fat: 29g
  • Carbohydrates: 5.5g
  • Fiber: 2g
  • Protein: 33g

Keywords: Sheet Pan Crab Legs

I love sheet pan meals! If you do too then be sure to try my Sheet Pan Green Bean Casserole recipe next.

The post Cajun Sheet Pan Crab Legs and Veggies appeared first on WickedStuffed Keto Recipes Blog.

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