4 Layer Keto Crab Sushi Bake

Tired of the same keto appetizers for your parties? Wow your guests with this ketofied version of an easy crab sushi bake. This recipe is so light and tasty that your guests will keep coming for more. This can also serve as an excellent side dish to an Asian-inspired dinner at home. With so many ingredients being a keto-staple item, this dish is easy to whip up most any night of the week.

The incredibly versatile cauliflower. For this recipe I use cauliflower rice to replace the traditional rice found in sushi. By adding some cream cheese, the cauliflower sticks together like sticky rice and does a great job substituting for the job. If you love a lot of "rice" in your sushi or sushi bakes, then I'd recommend that you double the rice ingredients in this recipe and go from there.

Complexity
This recipe is EASY. Don't be intimidated by the layers and the fancy presentation. There's nothing inherently hard about mixing the ingredients or frying an omelet. Once you get all your ingredients together and have your layers prepped and ready, the task of layering and putting together this dish is super simple. I love dishes that look like I spent all day making them, LOL. We eat with our eyes first, friends!

Real Crab Meat is a MUST
Don't skimp here my keto friends. Most sushi bakes (non-keto) you see online use imitation crab instead of fresh crab meat. As a fully keto-approved recipe, there is no substitution here unfortunately. Imitation crab meat is generally made from pollock fish that has been processed, minced and put together using additives and other ingredients. Imitation crab contains potato starches to bind the minced pollock as well as sugar and vegetable oils to help extend its shelf life—all 3 ingredients that are a huge NO in the keto diet world. Real crab meat also contains for nutrients like vitamin B12, zinc, selenium and omega-3 fatty acids. Score for the healthy fats.

Alternatives
Though I haven't tried it, I'm think this may work out great with minced lobster or shrimp if you don't like crab. Either way, this dip is sure to please. ENJOY!

Serves:
2-3 People

Ingredients:
1 package frozen riced cauliflower (about 10 oz)
1/3 cup crab meat
4 eggs
4 ounces cream cheese, softened, divided
1 tablespoon avocado oil
1 tablespoon + 2 teaspoon rice wine vinegar, divided
1 tablespoon sesame seeds, divided
2 tablespoons avocado mayo
2 tablespoons allulose
1/2 avocado, diced
1/2 english cucumber, diced
Nori Sheets (seaweed sheets)
Furikake seasoning
Pinch garlic power
salt and pepper to taste

Directions:

1. Heat a large skillet over high heat and add sesame seeds. Roast the seeds until they are a light caramel brown color. Stir often so they don't burn.
2. Remove the seeds from the pan, divide and set aside.
3. In a microwave safe bowl, defrost the cauli rice.
4. Once defrosted, wring out the rice in a kitchen towel to remove the excess water.
5. In your pan, cook your eggs in a flat omlette shape. Remove and set aside.
6. Next in your pan, add avocado oil and cook the rice for 5 minutes until tender. Season with a pinch of salt, pepper and garlic powder.
7. Turn off the stovetop (but leave the pan on the stove). Add half of the sesame seeds, 1 tablespoon of rice wine vinegar and 2 ounces of cream cheese. Mix and stir until fully combined. Set aside.
8. In a bowl mix crab, mayo, remaining cream cheese, allulose, remaining toasted sesame seeds and 2 teaspoons of rice wine vinegar. Stir until completely combined.
9. Now for the layering! In an oven safe dish, layer cauli-rice, nori sheet, egg, crab mixture.
10. Bake in the oven for 10 minutes at 375° or until the crab is bubbling.
11. Remove from the oven and allow it to cool slightly. 
12. Garnish with diced avocado and cucumber and then top it with the furikake seasoning. 
13. Serve with snack sized sheets of seaweed or cut the larger Nori sheets into smaller squares.

Make it with our current product favs

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