Low-Carb Recipes

Some years ago, Low-Carb diets were all the rage. I must admit—I tried it, too. And it was successful for the time that I stuck to it. Then, I got the old sweet tooth again. And sweets are a no-no, especially on low-carb diets. Well, I thought about some of my favorite recipes that might be able to help all of us that would be interested in keeping some of the pounds off without giving up everything we enjoy.

Hot Crab Dip

1 cup mayonnaise

8 oz. shredded cheddar cheese (mild to sharp depending on your taste)

4 Scallions, minced

6 oz. canned crabmeat, drained (and be sure to pick out any shells)

1 clove garlic, minced

3 oz. cream cheese, softened and cut into chunks

Combine all ingredients in a slow cooker and stir. Cover and cook on low for one hour. Remove lid and stir to blend. Cover and cook for one more hour. Serve with celery, bell peppers and cucumber dippers. (One serving = one carb; this recipe is about eight servings).

Egg Salad with Bacon and Tarragon

½ cup celery, finely chopped

¹⁄³ cup mayonnaise

2 tbsp. tarragon, finely chopped (or 1 tbsp. each parsley and green onion, finely chopped)

2 tsp. Tabasco Sauce

Back to homepage

Subscriber Login

Keep reading with a digital access subscription.

Subscribe now

¼ tsp. salt

8 hard-boiled eggs, peeled and coarsely chopped

6 cups mixed salad greens

4 slices bacon, cooked and crumbled

12 cherry tomatoes, cut in halves

Combine celery, mayonnaise, tarragon, Tabasco and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each; sprinkle top with crumbled bacon. Garnish with tomatoes. (Very low carbs.)

This is also good with either fresh dill, basil, chives or any combination.

Grilled Asparagus

with Balsamic Vinegar

1 lb. asparagus

2 tbsp. olive oil

2 tbsp. balsamic vinegar

3 tbsp. grated Parmesan cheese

Heat an outdoor or small indoor electric tabletop grill. Snap the ends off the asparagus where they break naturally and discard the ends. Put the stalks on a plate and drizzle with olive oil, tossing gently to coat evenly. Grill asparagus for about 10 minutes. (If you have to do it in two batches, put the first batch on a plate and cover with a pot lid to keep warm.) When all the asparagus is grilled, place it on a plate and drizzle with balsamic vinegar, rolling gently to coat evenly, then top with Parmesan cheese. (This recipe is for two servings which = seven carbs each.)