Crab Mock Tofu

May 27, 2023May 27, 20230 1

Crab Mock Tofu Recipe for a Delicious Seafood Experience

by The Chefin Seafood

Prep

25 min

Cook

20 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

253

Sugar

1.3g

Fat

11.6g

Crab Mock Tofu is a unique take on traditional tofu that features a blend of crab meat and egg. The dish is steamed to perfection and topped with blanched asparagus to offer a tasty and healthy seafood experience. It is a Japanese dish that is easy to prepare and makes a perfect appetizer or side dish. Not only is it delicious and packed with nutrients, but it is also perfect for those following a low-carb or gluten-free diet.

Instructions

1.	In a separate bowl, beat the eggs and add the fish/chicken stock, kanimiso and the teaspoon of stock.
2.	Mix the dissolved potato starch in.
3.	Boil the snow crab legs in water containing a pinch of salt and a tablespoon of sake until heated through. Remove the meat from the shell and tear it into bite-size pieces.
4.	Pour the egg mixture into a heatproof container, mix with crab meat and put it in a steamer.
5.	Steam it for 15-20 minutes on high heat.
6.	Scatter on some chopped asparagus.

PROS

Crab Mock Tofu is an inventive alternative to traditional tofu and is packed with protein.

It is low in carbohydrates and gluten-free, making it perfect for those following a special diet.

It is also an excellent source of vitamin B12 and selenium.

CONS

Crab Meat can be expensive and may not be easily accessible.

The dish contains eggs and potato starch, which may be allergens for some people.

HEALTH & BENEFITS

Crab is a low-fat, high-protein food that contains essential vitamins and minerals. It is an excellent source of long-chain omega-3 fatty acids, which plays an important role in brain function and may help reduce the risk of heart disease. Eggs are also high in protein and contain essential nutrients such as choline, which may improve brain function and reduce inflammation.

	8 snow crab legs
	5 eggs
	160 160 ml fish stock or 160 ml chicken stock
	1 tablespoon kanimiso
	1 teaspoon stock
	1 tablespoon potato starch , dissolved
	1 stalk asparagus , chopped into 4 pieces , blanched