The Ultimate 15-Minute Keto Lunch
Searching for a weekday lunch that’s quick, refreshing, and ridiculously easy? Look no further! This Crab Stuffed Avocado recipe is my go-to for a reason. We’re talking about a vibrant, creamy crab salad packed with crisp veggies and fresh herbs, all nestled inside a perfectly ripe, buttery avocado. It’s a delightful combination of textures and flavors that feels indulgent but comes together in minutes. This isn’t just a meal; it’s a low-carb, high-flavor experience that will revolutionize your lunch break.
Ingredients
• 8 ounces / 227g lump crab meat
• 1 small shallot, finely chopped
• 1 rib celery, chopped
• ½ cup / 75g chopped red bell pepper
• 1 teaspoon / 5 ml chopped fresh chives
• ½ teaspoon / 2.5 ml chopped fresh dill
• ¼ teaspoon / 1.25 ml smoked paprika
• ¼ teaspoon / 1.25 ml sea salt
• ¼ teaspoon / 1.25 ml ground black pepper
• ¼ cup / 60 ml mayonnaise
• 1 teaspoon / 5 ml Dijon mustard
• 2 large avocados, halved and pitted
Instructions
1. Directions1. In a large bowl, combine the lump crab meat, shallot, celery, bell pepper, chives, dill, paprika, salt, and pepper. Add the mayonnaise and Dijon mustard. Gently fold with a rubber spatula until just combined, being careful not to overmix.2. Spoon the crab salad mixture evenly into the hollow of each pitted avocado half. Serve immediately for the best texture.
Nutritional Information
• Nutrition InformationMAKES: 4 servings · PREP TIME: 15 minutesPer Serving:
• CALORIES: 291
• FAT: 24.9g
• PROTEIN: 8.5g
• TOTAL CARBS: 11.2g
• FIBER: 7.6g
• NET CARBS: 3.6g
Pro Tips
• Add a squeeze of fresh lemon or lime juice to the crab salad to brighten the flavors and help prevent the avocado from browning.
• The crab salad can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Slice and fill the avocados just before serving.
• For a different flavor profile, substitute the crab with an equal amount of cooked chopped shrimp, canned tuna, or shredded chicken.
FAQ
Q: Can I make this crab stuffed avocado ahead of time
A: Yes, the crab salad portion can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. For the best texture and to prevent browning, we recommend slicing and filling the avocados just before serving.
Q: What can I use instead of crab meat in this recipe
A: This recipe is very versatile. You can easily substitute the crab with an equal amount of cooked chopped shrimp, canned tuna, or shredded chicken for a different but equally delicious low-carb lunch.
Q: How do I keep the avocado from turning brown
A: The best way to prevent the avocado from browning is to serve it immediately after cutting. You can also add a squeeze of fresh lemon or lime juice to the crab salad and over the cut avocado flesh, as the acid helps slow the oxidation process.
Q: Is this crab stuffed avocado recipe good for meal prep
A: While the avocado is best fresh, the crab salad itself is perfect for meal prep. You can make a batch at the beginning of the week and store it in the fridge. Then, for a quick 15-minute keto lunch, just slice an avocado and fill it.
