MAKES: 4 servings · PREP TIME: 15 minutes

This crab salad is one of my favorite quick and easy weekday lunches. It is fresh and light and super easy to whip up at a moment’s notice. The crunch from the vegetables in the salad combined with the buttery texture of fresh avocado is a match made in keto heaven.

INGREDIENTS

• 8 ounces lump crab meat

• 1 small shallot, finely chopped

• 1 rib celery, chopped

• ½ cup chopped red bell peppers

• 1 teaspoon chopped fresh chives

• ½ teaspoon chopped fresh dill

• ¼ teaspoon smoked paprika

• ¼ teaspoon sea salt

• ¼ teaspoon ground black pepper

• ¼ cup mayonnaise, store-bought or homemade (here)

• 1 teaspoon Dijon mustard

• 2 large avocados, halved and pitted

DIRECTIONS

1. Make the crab salad: In a large bowl, mix together the crab meat, shallot, celery, bell peppers, chives, dill, paprika, salt, and pepper. Add the mayonnaise and mustard and, using a rubber spatula, gently mix until the ingredients are well incorporated.

2. Use a large spoon to scoop the crab salad on top of each avocado half, dividing the mixture evenly among the 4 halves.

tip: This recipe is also great with chopped cooked shrimp or even chicken in place of the crab meat. Add more mayonnaise for a creamier salad.

PER SERVING:

CALORIES: 291

FAT: 24.9g

PROTEIN: 8.5g

TOTAL CARBS: 11.2g

FIBER: 7.6g

NET CARBS: 3.6g