Low Carb Spicy Sriracha Crab And Cucumber Salad Recipes

SPICY CRAB SALAD

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

LOW CARB SPICY SRIRACHA CRAB AND CUCUMBER SALAD

Steps:

• First peel the skin from your cucumber.
• Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do).
• Drizzle the noodles very lightly with optional rice vinegar.
• In a small bowl, combine the mayo and Sriracha to make "spicy mayo".
• Shred the crab, or chop it up with a knife.
• Combine the crab with the spicy mayo and put on top of the cucumber.
• Top with avocado.
• Garnish with panko breadcrumbs and dig in!

20-MINUTE SPICY SRIRACHA RAMEN

Steps:

• Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
• Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
• Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs.