Zucchini noodles with crab

Zucchini noodles with crab

This is the perfect low-carb meal for seafood lovers — tasty, easy to make, unique, and healthy. The tender zucchini goes well with the crab meat. The mayonnaise binds all of the flavors together, and the toasted pine nuts provide a crispy touch.

Zucchini noodles with crab

This is the perfect low-carb meal for seafood lovers — tasty, easy to make, unique, and healthy. The tender zucchini goes well with the crab meat. The mayonnaise binds all of the flavors together, and the toasted pine nuts provide a crispy touch.
USMetric
2 servingservings

Ingredients

  • ¾ lb 325 g zucchini
  • salt and ground black pepper
  • 1 tbsp 1 tbsp olive oil
  • 1 tbsp 1 tbsp pine nuts
  • 2 2 scallionscallions
  • 2 tbsp 2 tbsp fresh parsley
  • 7 oz. 200 g canned crab meat
  • 2 tbsp 2 tbsp mayonnaise

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C).
  2. Use a vegetable peeler to slice the zucchini lengthwise into long, noodle-like strips. Arrange the noodles in a baking dish, season with salt and pepper, and sprinkle with olive oil. Lightly toss and bake for 10, until the noodles are evenly softened.
  3. Spread the pine nuts on a small baking sheet and toast in the oven for 7 minutes, or until they begin to brown.
  4. Meanwhile, chop the scallions and parsley.
  5. Drain the crab meat and combine with the mayonnaise in a small bowl.
  6. Combine the zucchini, scallions, and parsley in a serving bowl. Arrange the crab meat on top and finish with the toasted pine nuts.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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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: Budget-friendly #3

Keto doesn’t have to be expensive. With a little planning and know-how, you can be both keto and thrifty! This week we’ve focused on cheaper yet still very tasty ingredients. We also use the same ingredients in more than one meal so you can buy them in bulk.

To cut your costs even more, buy regular cheese, especially on sale, rather than specialty cheeses that are much more pricey. Don’t buy pre-­shredded cheese; buy cheese in large or bulk sizes and shred/grate it yourself.  Shredded cheese can be frozen in small batches for quick use and no risk of spoilage. Use fresh vegetables when they are in season, but buy frozen the rest of the year. Frozen meats, too, are usually cheaper. Here you’ll find more money saving low-carb tips.

A tip to save some precious morning time is to prepare the Keto eggs on the go on the Sunday afternoon or on the Monday morning, and then have them ready for a fast breakfast each day of the week.

This meal plan will keep you below 18 net carbs per day.

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2 comments

  1. Lynette
    I don’t like to use my tablet in the kitchen due to risk of moisture or spills. I keep a looseleaf binder of favorites and wish you would have a print option on your recipes.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    I don’t like to use my tablet in the kitchen due to risk of moisture or spills. I keep a looseleaf binder of favorites and wish you would have a print option on your recipes.

    All of our recipes can be printed from the website. There is a printer icon at the top right of the recipe.

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