Keto Crab Stuffed Avocado Boats with Lemon Herb Aioli

A flavorful american lunch perfect for keto eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 15 minutes Cook Time: None Total Time: 15 minutes

Servings: 4 servings

Difficulty: Advanced

Cuisine: American

Allergens

Contains no common allergens unless specified.

1 pound lump crab meat 2 large ripe avocados 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 1/4 cup finely chopped fresh parsley 2 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon smoked paprika Optional: additional herbs or spices to taste

In a large bowl, gently mix the crab meat, mayonnaise, lemon juice, lemon zest, parsley, chives, salt, black pepper, and smoked paprika until well combined. Taste and adjust seasoning as needed.
Cut the avocados in half and remove the pits. Using a spoon, carefully scoop out a small amount of the flesh from each half to create a well for the crab mixture without breaking through the skin or shell.
Divide the crab mixture evenly among the 4 avocado halves, mounding it in the center.
Optional: Garnish with additional herbs or spices before serving.
Serve immediately with lemon wedges on the side for added zestiness.

For optimal flavor and texture, use ripe but firm avocados.

Feel free to adjust the spice levels in the crab mixture to suit your taste preferences.

For a non-seafood alternative, use cooked shrimp or chicken salad in place of the crab meat.

Serve the avocado boats on a bed of mixed greens for a more substantial meal.

This dish is best enjoyed fresh, but if needed, the prepared crab mixture can be refrigerated for up to 4 hours before stuffing the avocados.

Store leftovers airtight, refrigerate up to 3 days.

Avocado boats are best enjoyed immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Arrange the avocado boats on a large serving platter with lemon wedges for added visual appeal and contrasting color.

Serving Size: 1 avocado boat Calories: 450 kcal Fat: 36 g Protein: 25 g Carbohydrates: 10 g Fiber: 8 g Sodium: 750 mg Sugar: 2 g