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If you are looking for a delicious seafood dinner look no further! This crab stuffed lobster hits it out of the park!
This crab stuffed lobster might be my favorite seafood meal ever!! We ate at the Atlantic’s Edge Restaurant in the Cheeca Lodge and ordered this meal! I loved it so much that I wanted to make a copycat version of it!
Let me tell you about this recipe! We went to the Florida Keys earlier this year and stayed at the Cheeca Lodge. Such a cute resort with lots to do! We ate at the Atlantic’s Edge Restaurant and ordered their crab stuffed lobster. OMGOSH! It was so fantastic! I decided to try to copycat the recipe when we got home because it was so yummy! I also didn’t know when we would be going back to Florida! They served the crab stuffed lobster on top of mashed potatoes however, I thought the crispy potatoes would go perfectly with this dish too! What do I need to make this crab stuffed lobster? You will need the following ingredients: Lobster tails Crabmeat with shells removed and cleaned- not the fake crab. Butter White Wine- I used Pinot Grigio. Bacon Shallots Heavy Cream Parsley Salt and Pepper Mini Potatoes- omit these if you are keeping it keto :) Italian Seasoning Garlic Olive Oil Lemons Here’s how to make this recipe: This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it!Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! Pin Me Now Make Me Later! 
Here’s the video on how to make this crab stuffed lobster:
If you like this recipe, you might also like these recipes:
Gluten Free and Keto Paella Easy Shrimp Ceviche– Gluten Free Gluten Free Pecan Crusted Ahi with Mango Salsa prep time: 30 MINUTES cook time: 40 MINUTES total time: 1 HOUR 10 MINUTES This crab stuffed lobster is my copycat version of the Atlantic's Edge Restaurant at the Cheeca Lodge's dish! So Yummy! Ingredients
Instructions This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it! Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and remaining butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! I hope you love this crab-stuffed lobster recipe as much as we do! I can’t wait to go back to Florida again and have it at the Cheeca Lodge, but until I do I will be making it at home! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
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Clam chowder is a must have for comfort food! This gluten free and keto version hits the spot!
This gluten free clam chowder is packed full of delicious flavor! It is also perfect for a keto diet with one modification! We like the keto version as much as the carby version!
What do I need to make this gluten free clam chowder? You will need the following ingredients to make this recipe: Heavy cream Chopped clams Salt and Pepper Butter Parsley Clam juice Chicken stock or broth Garlic Clove Yellow Onion Celery Bacon Potatoes, Radishes, or Celery Root- Our favorite version is radishes! Mascarpone cheese or Creme fresh Olive Oil How do I make this clam chowder recipe? In a deep pot, cook the bacon on medium heat until crispy. Once it’s crispy, transfer the bacon to a plate lined with a paper towel and set aside until the end. Drizzle olive oil into the pot to add to the bacon fat. Add the onion, chopped radishes or celery root, or potatoes, and saute for a few minutes until they start getting soft. Add in the garlic and celery. Saute until softened. Add in the chicken broth and clam juice. Stir to combine. Simmer with the lid cracked for about 20 minutes or until the radishes, potatoes, or celery root are the desired doneness. Stir in the heavy cream. Add the clams with the juice. Stir. Add in the mascarpone cheese or creme fresh. Stir until it melts. Simmer a few more minutes until heated through. Add salt and pepper to taste. Remove from the heat and stir in the butter to finish the soup. Ladle into a bowl and garnish with the crispy bacon and chopped parsley if desired. Enjoy! Since this recipe is keto, there is no flour to make a roux so it is not as thick as traditional chowder. However, it checks all the boxes for flavor and craving satisfaction! Pin this now and make it later! 
If you like this recipe, you might also like these:
Gluten Free Corn and Potato Chowder Gluten Free Cabbage Roll Soup Gluten Free Clam Chowder This New England Style Chowder is also Keto! So yummy! INGREDIENTS
I hope you love this clam chowder recipe as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Spaghetti Squash Alfredo is super creamy and delicious! I love to add chicken or shrimp to it to make it the perfect meal!  Gluten Free Spaghetti Squash Alfredo is a very flavorful and easy to make dinner!
I like to roast my spaghetti squash in the oven and cook the bacon at the same time. While it is roasting, I make the alfredo sauce and chop my veggies so it’s all done at about the same time! Here’s what you need to make this gluten free spaghetti squash alfredo: You will need the following ingredients: chicken or shrimp bacon tomatoes spinach a spaghetti squash cream cheese heavy cream garlic powder salt and pepper shredded parmesan cheese fresh basil to garnish if you’d like Here’s how to make it: I like to cut my spaghetti squash in half (remove the seeds) and put a little olive oil on a sheet pan and roast it cut side down in the oven. Roast it at 350 degrees for about 30-45 minutes. It’s done when you can easily poke a fork in it. Set it aside to cool. While the squash is roasting, make your alfredo sauce. You can find my ALFREDO SAUCE recipe here. Chop up the other veggies. When the bacon is finished cooking, chop it up as well. I like to use rotisserie chicken in this recipe, but you can precook some chicken and chop it up too. If you are using shrimp, you will want to precook it too. Carefully, scoop the hot spaghetti squash into a large bowl. I like to use a fork to shred it so it looks like spaghetti. Put the other veggies into the bowl. Add your chicken or shrimp. Pour the sauce into the bowl. Use as much of as little as you’d like. Crumble the bacon on top… I’m drooling now! Garnish with fresh basil! Voila! You are ready to eat! Gluten Free Spaghetti Squash Alfredo INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Ceviche is a favorite at our house! Check out this super easy shrimp ceviche that's also gluten free!
This easy shrimp ceviche is quick to make and is a fantastic appetizer or lunch! It has a yummy citrus flavor with a kick of spice to even things out! You won’t regret making this!
What Is Ceviche? Ceviche is a delicious shrimp or fish and vegetable dish that originated in Peru! You can use raw fish or shrimp that is cured with citrus juice or cooked shrimp or fish like I did in this recipe. I decided to make this cooked shrimp ceviche for the pure ease and convenience of not having to take the time to cure the fish. lol Here is the Wikipedia definition of Ceviche in case you wanted to know more. What Do I Put in Easy Shrimp Ceviche? The best thing about ceviche is that you can add or remove ingredients based on your preference! Here’s what I used in my easy shrimp ceviche: Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it. Lime Juice Lemon Juice Orange Juice Roma Tomatoes Red Onion Cilantro Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire. Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. Avocado Directions: First, we need to cook the shrimp, since this is a cooked shrimp ceviche. Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked. Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery. Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking. Drain the shrimp from the ice water and dry it off with a paper towel. Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients. Add the juices to the mix and stir to combine. Chop up all remaining items and add to the bowl if you are serving immediately. If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving. Serve immediately or put in the fridge for about an hour. Serve it with tortilla chips, Cucumber Slices, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are. I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier! Enjoy! Pin Now So You Can Make Me Later! 
Here’s The RECIPE:
Easy Shrimp Ceviche INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
These delicious gluten free seared scallops are super quick to make for dinner! We love to eat them with this yummy arugula salad!
Seared Scallops are one of my favorite foods! I especially love this salad because it is ready in about 10 minutes! The Jalapeño Lime dressing is slightly spicy and a little sweet from the balsamic but overall finger licking good!
The secret to having perfectly seared scallops is making sure they are dry. I thaw them if they come frozen with paper towels in the bowl. Once the towel is wet, I replace it to ensure most of the moisture is removed from the scallop. If they are fresh, I still wrap them in paper towel to absorb the excess moisture. The second trick to perfectly seared scallops is having the pan smoking hot then adding oil and then adding the scallop. You will know when it is ready to flip to the other side when you see the brown creeping up the side of the scallop. It usually takes about 2 minutes on the first side then only about 2 minutes on the second side. Be sure not to overcook them or they turn rubbery. By now I am usually starting to drool…… Here Are Some Other Recipes You Might Like: Layered Summer Salad Pecan Crusted Tuna With Mango Salsa Caribbean Chicken Lettuce Wraps What Are Scallops Anyway? Scallops are bivalve mollusks and part of the Pectinidae family. They are related to oysters, clams and muscles. I think they have a slightly sweet flavor and pair well with lots of different herbs, spices and flavors. I buy the wild caught dry scallops. “Dry” is an industry term that indicates the scallop is natural and has not been altered or treated in any sodium solutions or added moisture. The healthiest and best tasting scallop is a dry scallop in my opinion. Here is the Wikipedia definition of scallops in case you want to read about them more in depth. What Do I Need To Make This Recipe? To make these delicious seared scallops, You will only need a few ingredients. Which is one of the reasons that I love this recipe! You will need enough scallops to feed the people you are wanting to feed. I use 10 medium size scallops for 2 people. If you are making this as an appetizer, which is also a fantastic idea, you can estimate 2-3 per person depending on what other items you are serving. You will need some Jalapeño Olive Oil. I purchased mine from the Gilbert Olive Oil Company. I have also purchased it from the Queen Creek Olive Mill. Both are local companies in Arizona. If you live outside of AZ and don’t want to order I highly recommend looking at a local olive oil manufacturer or the farmer’s market. BTW…this is not a sponsored post, I just like their stuff. Also some Jalapeño Balsamic Vinegar. I purchased it at the Gilbert Olive Oil Company. See the link above. I think white balsamic vinegar would be an ok substitution as well just less jalapeño-y! 3 Limes, or some Lime Olive Oil if you don’t have limes on hand. I purchased the Lime Olive Oil from the Queen Creek Olive Mill. See the link above. Salt and Pepper One bag of Organic Pre-washed Arugula. If you are making these seared scallops for more than 2 people, you will need more scallops, arugula and limes… Pin Me So You Can Save The Recipe: 
Here’s The Video Of How To Make It:Watch along and see how I make these delicious Seared Scallops. I didn’t include any footage of us eating them…you are safe. LOL
And Finally.. Here’s The RECIPE:
Seared Scallops over Arugula with Jalapeño Lime DressingPacked with flavor! Easy to make! 10 minutes to a fantastic appetizer, lunch, or dinner! SERVINGS 2 INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These delicious honey chipotle lime shrimp are so yummy you will want to put them on repeat!  If you like a little spice and a little tang you are going to love this honey chipotle lime shrimp! It can be as spicy as you like it depending on how much chipotle chili powder you add. We have a divided household on spice. 2 of the members in my family don’t like very much spice at all. The third one can handle a little spice but not Thai Hot by any means. The 4th person eats Thai hot food and loves most spicy things. We are an interesting bunch when it comes to spice! What Do You Need to Make This Honey Chipotle Lime Shrimp? This is the best part of the recipe…besides how yummy it is! It only requires a few ingredients! 1 LB Sweet Pink Shrimp- peeled and deveined 2 limes- zested and juiced 1 handful of fresh Cilantro chopped 1/4 Cup of Honey 1/4-1/2+ tsp Chipotle Pepper Powder S &P Boom- cook the shrimp throw the rest in the pan and dinner is ready! Haha! Almost that easy. Sauté the shrimp in a pan with a little bit of olive or avocado oil. Add S & P as well as the chipotle pepper powder. Stir. Add the lime juice and zest. Stir. Add the honey and stir. Your shrimp should be opaque or almost cooked so add the cilantro. Serve it as an appetizer or over some rice or cauliflower rice! Yummy! Pin This Now So You Can Make It Later!  Here’s The Recipe for The Honey Chipotle Lime Shrimp: Honey Chipotle Lime ShrimpDo you need a fast and easy dinner? This whips together in 10 minutes and is packed with flavor. SERVINGS 4 people INGREDIENTS
INSTRUCTIONS
Thanks for Visiting GGGF.ME! Don’t forget to subscribe so you don’t miss a thing! Also, send me a picture of the recipes you try so I can see how they turned out! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free low carb crab cakes are so yummy but not always the prettiest recipe! They taste delicious and gave me all the feels of regular crab cakes!  These crab cakes taste just as wonderful as the full-on carb version. Since Crab Cakes are one of my favorite foods so I needed to make a low carb version to satisfy my craving. I love the flavors you can add to the crab to make it just pop!
I used a combo of almond flour and coconut flour. It really didn’t take too much to hold these babies together. We like to eat them with Sir Kensington’s spicy mayo. So yummy! I think their Special Sauce would also be delicious! But, I didn’t’ have any on hand. You could also make a tartar sauce with mayo and pickles to serve with these low carb crab cakes. It would add tang and zip! Side note: You could eat all of the ingredients mixed together without any of the flours as a crab salad and it would be perfect! I really debated adding any of the flour and just serving it that way, but I had already gotten up the hopes of my family for crab cakes! haha! I may make the salad version next week and serve it in lettuce wraps. I definitely have crab on the brain! If you like this low carb crab cakerecipe you might also like: Gluten Free Low Carb Paella Crab Stuffed Mushrooms Crab Stuffed Lobster Low Carb Crab Cakes This low carb version of crab cakes won’t leave you missing any breading or flour! INGREDIENTS
INSTRUCTIONS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This low carb version of the classic Paella also gluten free! It is just as flavorful and delicious without all of the carbs!  Gluten free Paella- low carb version is naturally gluten free and delicious! Paella is traditionally made with rice, seafood, chicken and sausage in a delicious tomato sauce. Saffron sets it apart and is floral. This one pot meal cooks quickly and you can easily adjust the amounts of ingredients to feed 2 – 50 people. You just need a bigger pan!
I love cooking Paella because it fills my house with a delicious aroma and that makes me happy! I use cauliflower rice for this version to keep it low carb and keto, but you can add paella rice if you like. It will take longer to cook and more liquid so prepare to adjust for that! You can be adventurous with your ingredients. I have seen paella with muscles, squid, octopus etc. I keep this simple with shrimp, chorizo, and chicken because frankly, my family is a little cautious of squid, muscles, and octopus. If I had my choice to eat it on my own, I would probably add some fun stuff! I recently tried grilled octopus and loved it! I expected it to be chewy but it was perfect! So I would love to put that in next time! Don’t be afraid to experiment with food and try new things! Paleo Paella This beautiful seafood dish is fun to make and delicious to eat! INGREDIENTS
INSTRUCTIONS
If you like this recipe you might also like: Gluten Free Fish Tacos Gluten Free Shrimp Ceviche Gluten Free Honey Chipotle Shrimp I hope you love this Gluten Free Paella as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Crab stuffed mushrooms are easy to make and perfect for dinner or as an appetizer! Or if you are like my husband, for breakfast with eggs..like a benedict! Can’t say I don’t join him!  CRAB STUFFED MUSHROOMS:
These were the BOMB!!! I thought I would have an extra one for my lunch the following day but NO- The Family ate them all! I can’t say that I blame them as these were delicious! My oldest daughter does not like mushrooms so she just ate the filling cold with chips. She said it was delicious that way too. You can also make it as a dip for crackers or chips if you don’t cook it in the oven. It is more like a crab salad. If you don’t like mushrooms I have baked the filling in a glass pan and served it as a hot dip. You can also top chicken breasts with it and bake them together that way! I would prebake the chicken a little before adding the crab mix to the top so it doesn’t get over done. HERE’S WHAT YOU NEED TO MAKE THIS RECIPE: You will need the following: lump crab meat A package of cream cheese Mayo Garlic Powder Parsley- fresh is better Yellow onion Hot sauce Shredded Cheddar Cheese Portobello Mushrooms Proscuitto I always rinse my crab when it comes in a jar or can and pick through it to make sure there are no shell pieces. Mix all of the ingredients together except the mushrooms and proscuito. Scoop the crab mix into the mushrooms, after they are washed and the inside is scooped out. Bake them in the oven. Top with crispy proscuitto. Enjoy! If you like these crab stuffed mushrooms, you might also like this Crab Stuffed Lobster or Crab Cakes! Crab Stuffed Mushrooms These crab stuffed mushrooms are the bomb! Delicious! INGREDIENTS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle |
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