Keto zucchini crab melts

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.

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
4 servingservings

Ingredients

  • 2 (14 oz.) 2 (400 g) zucchini
  • 1 tbsp 1 tbsp olive oil
  • 3 oz. (¾ cup) 85 g (200 ml) celery stalkcelery stalks
  • 1 (5 oz.) 1 (140 g) red bell pepperred bell peppers
  • 12 oz. 350 g canned crab meat
  • ¾ cup 180 ml mayonnaise or crème fraîche
  • 1 tbsp 1 tbsp Dijon mustard
  • 1¾ cups (7 oz.) 425 ml (200 g) shredded cheddar cheese
  • salt and pepper
Serving
  • 4 oz. (323 cups) 110 g (850 ml) baby spinach
  • ¼ cup 60 ml olive oil
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. Pat dry with a piece of paper towel or a clean tea towel.
  3. Place the slices on a baking sheet lined with parchment paper. Brush olive oil on both sides.
  4. Chop the vegetables finely and mix with the other ingredients. Season to taste.
  5. Apply the mixture on top of the zucchini slices. Bake for 15-20 minutes or until golden brown on top.
  6. Serve with baby spinach and olive oil.

Tip!

This keto melt can be made with canned tuna, lobster, or even chicken or ham.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Taste of Italy #3

Italy is world-famous for its tempting high-carb foods like pasta and pizza. But don’t you worry! In this week’s Italian-inspired meal plan, we have “keto-fied” your favorite dishes for you.

On the menu, we have our keto chicken zoodle al Limone, which consists of moist chicken thighs smothered in a creamy sauce with Parmesan, lemon, and thyme served on a bed of spiralized zucchini.

Additionally, we’ve included our savory turkey meatballs, as well as our keto pizza omelet — a cheesy, omelet-quiche hybrid that’s sure to satisfy.

Enjoy the heart of Italy in your kitchen with this flavorful collection of keto meals that will keep you well below 20 grams of net carbs per day.

Buon appetito!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

5 comments

  1. Jim
    Loved the flavor. Next time, I would take extra special care to drain the canned crabmeat very well (otherwise the topping is overly wet and loose). Also, I will probably cook the zucchini for ten minutes or so by itself before adding topping.
  2. Hazel
    Followed the other reviewer’s advice and squeezed water out of crab before mixing. Zucchini was cooked at 17 min at 400 but I sliced thinner probably around 1/4” thick. Salting beforehand also yielded a lot of moisture out of the zucchini. Don’t skip this step. Delicious, filling and will definitely make again.
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    Followed the other reviewer’s advice and squeezed water out of crab before mixing. Zucchini was cooked at 17 min at 400 but I sliced thinner probably around 1/4” thick. Salting beforehand also yielded a lot of moisture out of the zucchini. Don’t skip this step. Delicious, filling and will definitely make again.

    Thanks for sharing, Hazel!

  4. joycieclarke
    Loved this recipe tonight as a new way to use zucchinis from the garden. I followed all the advice above and it worked out well. Thank you to previous reviewers (Jim & Hazel & Crystal) for your tips. An additional comment I would make was that I made this recipe for four people. The quantity of zucchini worked well & was perfect, but I had too much topping. I'm not worried, as it will store in the fridge for tomorrow, when I can prepare some more zucchini "bottoms" to receive the topping for lunch time melts - however, my tip would be that because I had double the delicious topping needed, you could either double the zucchini bases (or choose bigger zucchinis, so double the weight) or save the left over topping for and additional batch the next day as I am going o do. (Hope that makes sense!). Very nice recipe - agree with you all = I too will make again. cheers.
    Reply: #5
  5. Crystal Pullen Team Diet Doctor

    Loved this recipe tonight as a new way to use zucchinis from the garden. I followed all the advice above and it worked out well. Thank you to previous reviewers (Jim & Hazel & Crystal) for your tips. An additional comment I would make was that I made this recipe for four people. The quantity of zucchini worked well & was perfect, but I had too much topping. I'm not worried, as it will store in the fridge for tomorrow, when I can prepare some more zucchini "bottoms" to receive the topping for lunch time melts - however, my tip would be that because I had double the delicious topping needed, you could either double the zucchini bases (or choose bigger zucchinis, so double the weight) or save the left over topping for and additional batch the next day as I am going o do. (Hope that makes sense!). Very nice recipe - agree with you all = I too will make again. cheers.

    Thanks for your feedback, Joycie! This filling is so yummy that I'm ok with a little falling over the sides :)

Leave a reply

Reply to comment #0 by