If you’re searching for a keto-friendly meal that feels both fresh and filling, this crab and avocado duet has you covered. It blends sweet crab meat with creamy avocado, creating a deliciously low-carb dish that suits your health goals without skimping on flavor. You’ll also love how quick it is to whip up—perfect for those days when you want something satisfying without the kitchen marathon.
Ingredients
- 8 ounces of fresh crab meat (lump or claw)
- 2 ripe avocados (pitted and diced)
- 2 tablespoons of chopped red onion (optional but adds crunch)
- 2 tablespoons of chopped cilantro (or parsley, if you prefer)
- 1 tablespoon of lime juice (freshly squeezed for the best taste)
- 1 tablespoon of olive oil (extra virgin if possible)
- Salt and black pepper to taste
Directions
- Prepare your crab meat
Rinse and pat it dry if needed. Set it aside in a small bowl. - Dice your ingredients
Scoop the fresh avocado into bite-sized chunks, chop your onion into small pieces, and gather the cilantro. - Combine the flavors
In a separate bowl, mix the crab, diced avocado, onion, and cilantro. Drizzle in the lime juice, then add the olive oil. Sprinkle salt and pepper over the top. - Stir gently
Carefully fold the ingredients together so the avocado stays chunky and the crab meat doesn’t break apart. Taste-test, then adjust salt, pepper, or lime juice as desired. - Serve and enjoy
Spoon your crab and avocado duet onto a serving plate or into small bowls. You can top it off with an extra squeeze of lime, a pinch of cayenne pepper, or even sliced jalapeño if you like some heat.
Nutrition facts
While nutritional values vary depending on the crab meat and avocado sizes, here’s a general estimate per serving (this recipe makes about two servings):
- Calories: ~300
- Fat: ~18 g
- Protein: ~20 g
- Net Carbs: ~5 g
This high-fat, low-carb combo fits snugly into most keto meal plans. Avocado provides fiber and healthy fats, while crab delivers lean protein and essential nutrients.
Final thoughts
This crab and avocado duet is proof that eating keto can be both simple and enjoyable. You’ll appreciate the minimal cleanup, too—just a bowl or two and you’re done. Whether you’re in need of a quick lunch or a fancy starter for dinner, this dish checks all the boxes for taste, convenience, and those healthy fats that help keep you on track.
Frequently asked questions (FAQs)
- Can I use canned crab meat instead of fresh?
Absolutely. Fresh crab has a sweeter flavor, but canned crab works in a pinch. Just make sure to drain it well and pat it dry. - How do I store leftovers?
Pop them in an airtight container and keep in the fridge for up to two days. The lime juice helps slow oxidation, but the avocado may still brown slightly. - Can I add more vegetables?
Yes. Feel free to toss in chopped tomatoes, cucumbers, or bell peppers. Just remember to keep an eye on the carb count for your keto goals.
Ingredients
8 ounces fresh crab meat (lump or claw)
2 ripe avocados (pitted and diced)
2 tablespoons chopped red onion (optional but adds crunch)
2 tablespoons chopped cilantro (or parsley, if you prefer)
1 tablespoon lime juice (freshly squeezed for the best taste)
1 tablespoon olive oil (extra virgin if possible)
Salt and black pepper to taste
Directions
- Prepare your crab meat: Rinse and pat it dry if needed. Set it aside in a small bowl.
- Dice your ingredients: Scoop the fresh avocado into bite-sized chunks, chop your onion into small pieces, and gather the cilantro.
- Combine the flavors: In a separate bowl, mix the crab, diced avocado, onion, and cilantro. Drizzle in the lime juice, then add the olive oil. Sprinkle salt and pepper over the top.
- Stir gently: Carefully fold the ingredients together so the avocado stays chunky and the crab meat doesn’t break apart. Taste-test, then adjust salt, pepper, or lime juice as desired.
- Serve and enjoy: Spoon your crab and avocado duet onto a serving plate or into small bowls. You can top it off with an extra squeeze of lime, a pinch of cayenne pepper, or even sliced jalapeño if you like some heat.
