Crab Crusted Cod

I had a container of crab dip left over from making the stuffed peppers last week so I decided to come up with something new using it. I am in love with this new recipe. My only disappointment is that I have no one else to try it to get a second opinion on it. I rate it a 10 out of 10 in all areas of flavor, time and how easy it is to make. I figured that it came out to 5 carbs per slice but you can easily get it down to 1 carb each if you use crab instead of crab dip.

I served this with roasted cauliflower (3 carbs) and roasted brussel sprouts (5 carbs).

Crab Crusted Cod

  • 4 large pieces of cod, thawed
  • 1 container of Kroger Traditional Crab Dip (or 6 ounces canned drained crab)
  • 2 Tablespoons Mozzarella Cheese, finely shredded
  • 2 Tablespoons Parmesan Cheese, finely shredded
  • 2 Tablespoons red pepper, finely chopped
  • 2 Tablespoons yellow pepper, finely chopped

Gently press the water out of the pieces of cod and place in an 8 inch square casserole dish. Mix crab dip, mozzarella cheese, parmesan cheese, red pepper and yellow pepper in a small bowl and spread evenly on top of cod pieces. Place in 375 degree oven for 30 minutes. Makes 4 servings.


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