Fish & Shellfish Are a Great Catch for Flu Season

TS-87452200 Shellfish

Fish and shellfish are great immune-boosting foods, so be sure to include lots of them during flu season. Oysters, lobsters, crabs, and clams contain significant amounts of the trace element, selenium, which is protective against cancer and helps white blood cells produce cytokines, proteins that help clear the body of flu viruses. Wild salmon, mackerel, and herring are rich in omega-3 fats, which reduce inflammation, increasing airflow and protecting the lungs from respiratory infections.

Crab provides the selenium in this dish while garlic brings a host of impressive health benefits to the table through the compound allicin. Allicin has been shown to lower cholesterol, reduce plaque buildup in arteries, and keep blood platelets from sticking together too aggressively. I’ve served this dish to presidents and to royalty. It consistently wins rave reviews.

Garlic Crab Royale

Garlic Crab FoodTrients

Serves 2-4

2 large Dungeness crabs, cut in half, or 4 small whole crabs
1/2 cup soy sauce
1/4 cup sugar
1/4 cup mirin (seasoned rice wine)
1/4 cup lime juice (about 2 limes)
Pinch of ground pepper
1/4 cup olive oil
Cloves of 1 head of garlic
3 scallions, cut into long strips

1. Steam the crabs in a stockpot for 20 minutes. Smaller crabs may be done sooner. Remove crabs and set aside.
2. In a small saucepan, combine the soy sauce, sugar, mirin, lime juice, and pepper. Cook over low heat for 5 minutes. Set aside.
3. Heat the oil in a large wok or skillet over medium-high heat. Saute the garlic cloves until brown, about 3-4 minutes. Set aside half the sautéed garlic.
4. Add the soy sauce mixture to the wok. Add the crabs, cut side down. Cover wok and cook for 5 minutes.
5. Remove cover and boil crabs for 8-10 minutes.
6. Add the scallions and cook for 2 minutes.
7. Turn crabs in wok until evenly coated with sauce. Remove and serve with reserved garlic.


About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that.
What Do FoodTrients Do?
Ai Anti- inflammatories

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Ao Anti- oxidant

Prevents and repairs oxidative damage to cells caused by free radicals.

IB Immunity Boosters

Support the body’s resistance to infection and strengthen immune vigilance and response.

MB Mind

Improves mood, memory, and focus.

F Disease Prevention

Reduces risk factors for common degenerative and age-related diseases.