Keto zucchini crab melts

Keto zucchini crab melts

It's a cheesy, gooey crab melt, ketofyed! Whip up this easy keto crab melt on top of zucchini for a satisfying lunch or a light dinner. Great for meal prep, so go ahead and make a double batch.
October 18 2017 by , photo by in Recipes, Dinner, Meal

Keto zucchini crab melts

It's a cheesy, gooey crab melt, ketofyed! Whip up this easy keto crab melt on top of zucchini for a satisfying lunch or a light dinner. Great for meal prep, so go ahead and make a double batch.
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 vegan mayonnaise
  • 1 tbsp 1 tbsp Dijon mustard
  • 1¾ cups (7 oz.) 425 ml (200 g) shredded cheddar cheese
  • salt and pepper
Serving
  • 4 oz. (32⁄3 cups) 110 g (850 ml) baby spinach
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
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Instructions

  1. Preheat the oven to 450°F (225°C). Slice the zucchini lengthwise, about half an inch (1 cm) thick. Scoop out a trench in the middle of the zucchini using a spoon to make room for the filling.
  2. Sprinkle the zucchini with salt. Let sit for 15-20 minutes to draw out some of the moisture.
  3. Pat dry with a piece of paper towel or a clean tea towel.
  4. While the zucchini is sitting, chop the bell pepper and celery finely. You can also use a food processor to chop vegetables if you wish.
  5. Place the zucchini slices on a baking sheet lined with parchment paper. Brush olive oil on both sides and par-bake for 7 minutes. Remove from oven.
  6. Mix the chopped vegetables with crab meat, mayo, dijon, and cheese. Make sure all of the moisture is squeezed out of the crab meat, otherwise it may be too loose. Season the mixture with salt and pepper to taste.
  7. Spoon the mixture onto the zucchini slices. Bake for 15-20 minutes or until golden brown on top.
  8. Serve with baby spinach and a drizzle of olive oil.

Tip!

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

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4 comments

  1. 1 comment removed
  2. 2
    Hazel
    October 12 2020
    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. 3
    Reply to comment #2 by Hazel
    Crystal Pullen Team Diet Doctor
    October 12 2020

    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. 4
    joycieclarke
    November 24 2020
    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. 5
    Reply to comment #4 by joycieclarke
    Crystal Pullen Team Diet Doctor
    November 24 2020

    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 :)

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