Quicker than a Krabby Patty. Whip up this easy keto crab melt on a zucchini foundation and serve up a creamy and elegant meal. Cheesy deliciousness, here we come.
USMetric
servingservings
Ingredients
- 2 2 zucchini
- 1 tablespoon 1 tablespoon olive oil
- 3 oz. 75 g celery stalkcelery stalks
- 1 1 red bell pepperred bell peppers
- 12 oz. 350 g canned crab meat
- ¾ cup 175 ml mayonnaise or crème fraîche
- 1 tablespoon 1 tablespoon Dijon mustard
- 7 oz. 200 g shredded cheddar cheese
- salt and pepper
Serving
- 4 oz. 110 g baby spinach
- 4 tablespoons 4 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 450°F (225°C). Slice the zucchini lengthwise, about half an inch thick, and add salt. Let sit for 10-15 minutes.
- Pat dry with a piece of paper towel or a clean tea towel.
- Place the slices on a baking sheet lined with parchment paper. Brush olive oil on both sides.
- Chop the vegetables finely and mix with the other ingredients. Season to taste.
- Apply the mixture on top of the zucchini slices. Bake for 15-20 minutes or until golden brown on top.
- Serve with baby spinach and olive oil.
Tip!
This keto melt can be made with canned tuna, lobster, or even chicken or ham.
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