Keto zucchini crab melts
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 tbsp 1 tbsp 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 tbsp 1 tbsp Dijon mustard
- 7 oz. 200 g (425 ml) shredded cheddar cheese
- salt and pepper
Serving
- 4 oz. 110 g baby spinach
- 4 tbsp 4 tbsp olive oil
- salt and pepper
Nutrition
Ketogenic low carb
Per serving
Net carbs: 4 % (7 g)
Fiber: 4 g
Fat: 79 % (65 g)
Protein: 17 % (30 g)
kcal: 744
We don't recommend counting calories. Here's why.
Nutritional information based on the USDA National Nutrient Database. Read more
www.dietdoctor.com
Making low carb simple
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.