You asked for it, you got it! Here are a few you might try...
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Rani's Pork Rind Stuffing [in this particular recipe the notes in brackets are mine...the ones in parentheses were in the original recipe source I used]
(Will stuff a small roaster, double or triple the recipe if you want more.) [I prefer it baked outside of the bird.]
1 3-4-ounce bag plain pork rinds, lightly crushed [or more]
1 egg, beaten
1/2 can chicken broth
1/2 onion, diced [I left this out because onion is high-carbish and I don't care for it in my stuffing anyway]
2-3 stalks celery, diced
[8oz of mushrooms, or more, sliced]
herbs to taste (suggestion: thyme and sage) [a bit of onion powder, too]
4 tablespoons butter [or more]
Cook the onions, [mushrooms], and celery in the butter until tender. Toss with the crushed pork rinds. Pour the beaten egg over the rinds and toss lightly. Add up to 1/2 can of broth until the mixture reaches the desired consistency. Bake as for regular stuffing, in a casserole or in the bird. [I baked it in a covered casserole dish until it came up to temperature, then took the cover off to dry it out a little and brown the top]
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Cinnamon Splenda Crisps (these taste a like the cinnamon-sugar twists from Taco Bell)
Mix some cinnamon and Splenda in a paper bag, melts some butter, dip the plain pork rinds in the butter to coat them all over, then toss them in the bag and shake to coat (make sure they're well coated). YUMMM!!
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Laura's Low-Carb Crab Cakes (I invented this recipe)
Sauce:
Mayonnaise (tbsp?)
Lemon juice (squeeze)
Garlic powder (to taste)
Worcestershire sauce (couple of squirts)
Dry mustard (couple of shakes)
Dill weed (1/8 tsp?)
Cakes:
1 oz BBQ pork rinds
1 6-oz can crab meat
Red bell pepper, finely diced (1 or 2 tbsp?)
Onion, finely diced (1 or 2 tsp?)
Garlic powder (to taste)
Mayonnaise (1 or 2 tbsp?)
1/2 egg, lightly beaten (beat the whole egg, just use half!)
Lemon juice (squeeze)
Worcestershire sauce (a few squirts)
Dry mustard (a few shakes)
Olive oil for frying
Combine sauce ingredients. Refrigerate until ready to serve.
Crush pork rinds finely and set aside. Put can of crab meat in a bowl and drain the liquid off. Add fresh water to cover crab meat and stir gently. Let sit for a minute or so, then pour off water, squeezing crab to make sure all water s gone. Mix in egg. Mix in onion, red bell pepper, and mayonnaise. Stir in spices, lemon juice and Worcestershire sauce. Add crushed pork rinds and mix thoroughly.
Put wax or parchment paper on a metal tray. Form mixture into three patties, put them on the tray, and put tray in freezer for about five minutes or so.
Heat a small frying pan, then add olive oil to coat bottom. When oil is reasonably hot, add crab cakes to pan (be careful, as there may be some splattering!) and reduce heat to medium. Fry crab cakes until each side is nicely browned. Transfer to paper towels. Serve with sauce for dipping.
Serves 1. Approx. 4.5 net grams of carbs (assuming higher amounts of each ingredient where exact amount was in question).
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Enjoy!
Laura
