More seafood? Yes, please!

Let’s talk about delicious crab meat today. It is pricy, it is tasty, it has no carbs and almost no fat. Moreover, it is very rich on protein (19 gr in 100 gr of a product), Magnesium, Vitamin B-12 and Vitamin B-6. Sounds like a great meal, doesn’t it? I thought so too, but then I heard that it has too much cholesterol, so I decided to check on that. How much of crab meat you can eat at once? Probably not more than 16 oz. It is a jumbo package of a crab meat. 16 oz has about 225 mg of a cholesterol, which doesn’t exceed a 300 mg income for a healthy person, so that is okay-ish, but not great, since you basically exhaust your daily cholesterol limit.

Next, I need to mention that different kinds of crabs have different cholesterol level. A 3-ounce serving of steamed blue crab has over 80 milligrams. The same amount of Dungeness crab contains around 65 milligrams and Alaska king crab has just 45 milligrams (for the source, read here), which means you always have a healthier choice of crab meat.
I also need to say that crab meat contains a lot of sodium, and with salt added to your side dish or to the sauce, you easily can get more sodium, than you want to. In 16 oz jar you can get up to 77% of your daily intake of sodium. Moreover, it is not only rich on Vitamin B-12, but has almost 2 times more than you need daily (and that is in 100 gr of a product!😦), so you really should not choose to eat crab meat every day. I know, it is very sad, but truth. Will save you some money though!

P.s. check out my article about scallops. Yummy 😋

Conclusion: While crab is awesome, you really shouldn’t consume it every day. No carbs, no fat, BUT lots (or you may say too much) of cholesterol, sodium and Vitamin B-12

Sea-delight… scallops!

I had a task to cook scallops (mmmmm!🐟) for the first time in my life. It isn’t hard, but I also heard that it is easy to mess them up. Because of that, I decided to learn a bit more about this delicious sea-protein. Normally seafood is good, not fatty, protein rich, contains oil that your body needs the most and doesn’t really contain carbs (whoot-whoot!). Now, what is the trick? Or maybe scallops are expensive for a reason? Scallops have some cholesterol in them, as most of seafood does, but actually less than even a mozzarella cheese balls (24 oz – described in the article before). So good dish (very good) contains about 400 grams of scallops? It will have only about 170 gr. Of cholesterol. Theoretically even if your heart is not in perfect condition, you can have it, which is good news! The only concern is sodium (which is not salt, actually. Sodium is sodium and table salt is a sodium chloride (NaCl)). Anyways, in 400 grams of scallops (almost a pound) you will get your daily sodium intake, which might be not so good, but we don’t eat pound of scallops every day, and once in a while a bit more sodium won’t harm you too much 😉 Need to remember that frying is not a best option, when we are talking about health tho, so if you can cook scallops on the special wooded plant, at the grill, it is a better option, but if you have to fry them, then don’t forget to use olive oil for that.

In the end, my scallops turned out very good! Here is this small recipe for you! (recipe link)

  1. Pat dry and sprinkle with salt and pepper:Pat the scallops dry with a paper towel. Sprinkle them generously with salt and pepper.
  2. Heat the pan:Heat the butter or olive oil in the pan over medium-high heat. When a few flecks of water evaporate on contact, the pan is ready.
  3. Add the scallops to the pan:Place the scallops in the pan in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn’t, wait a few seconds to let the pan heat before adding the rest. Do not crowd the pan; work in batches if necessary.
  4. Cook the scallops for 2 minutes, then flip:Cook the scallops without moving them for 2 minutes, then flip them over. If the scallop doesn’t release easily from the pan, let it cook for another few seconds until it does.
  5. Cook the scallops for another 2 to 3 minutes:Cook the scallops on the second side for another 2 to 3 minutes without moving. Both sides of the scallop should be seared golden brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops become tough and chewy.
  6. Serve immediately:Serve the scallops immediately while they are still warm.

Conclusion: Scallops are pretty healthy choice of food! Eating a lot of them and often might make you consume too much sodium, but overall it is a fat (not in a bad way) + !🐟