Tired of the same old boring weekday lunch? Let’s shake things up! Imagine this: tender, flaky crab meat tossed with crisp, vibrant veggies and a creamy, zesty dressing, all nestled inside a perfectly ripe, buttery avocado. This isn’t just a salad; it’s a 15-minute escape to a fresh, flavorful, and completely satisfying keto paradise. It’s the light yet luxurious meal you’ve been dreaming of!
Ingredients
• 8 ounces / 227g lump crab meat
• 1 small shallot, finely chopped
• 1 rib celery, chopped
• ½ cup / 75g chopped red bell peppers
• 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. Directions
2. In a large mixing bowl, combine the lump crab meat, finely chopped shallot, celery, red bell peppers, fresh chives, and dill. Sprinkle in the smoked paprika, sea salt, and black pepper.
3. Add the mayonnaise and Dijon mustard. Using a rubber spatula, gently fold everything together until just combined. Be careful not to break up the lumps of crab meat too much.
4. Generously spoon the crab salad mixture into the hollow of each avocado half, dividing it evenly. Serve immediately for the best taste and texture.
Nutritional Information
• Nutrition Facts (per 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 mixture 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 fridge. Stuff the avocados just before serving for the best texture.
• Easily swap the protein by using cooked chopped shrimp, shredded chicken, or even canned salmon in place of the crab.
• For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper to the dressing.
FAQ
Q: Is this crab stuffed avocado recipe keto-friendly
A: Yes, this recipe is perfect for a keto diet. The nutritional information shows that each serving contains only 3.6g of net carbs, making it a delicious and satisfying low-carb meal.
Q: Can I make this recipe ahead of time
A: Absolutely. The crab salad mixture can be made up to 24 hours in advance and kept in an airtight container in the refrigerator. For the best taste and texture, you should stuff the avocados just before serving.
Q: What can I use as a substitute for crab meat
A: You can easily swap the protein in this recipe. Cooked chopped shrimp, shredded chicken, or canned salmon are all excellent alternatives that work well with the other ingredients.
Q: How can I add more flavor or spice to this dish
A: For an extra kick, you can add a dash of your favorite hot sauce or a pinch of cayenne pepper to the dressing. A squeeze of fresh lemon or lime juice will also help to brighten all the flavors.
