Description
A delicious and easy recipe for Keto Crab-Stuffed Zucchini Boats, perfect for a low-carb meal.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup lump or claw crab meat, cooked
- 1/2 cup softened cream cheese
- 1/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup chopped green onions
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon paprika for garnish
Instructions
- Preheat your oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the insides to form hollowed-out canoes.
- In a large bowl, mix together the crab meat, cream cheese, mozzarella, Parmesan, green onions, lemon juice, garlic powder, Old Bay seasoning, and a sprinkle of salt and pepper until well blended.
- Finely chop the reserved zucchini flesh and fold it into the crab mixture.
- Lightly brush the zucchini canoes with olive oil and season with salt and pepper.
- Arrange the canoes on a baking sheet lined with parchment paper.
- Spoon the crab filling into each zucchini canoe, packing it in generously.
- Dust the tops with paprika.
- Bake for 25-30 minutes, or until the zucchini is tender and the filling is bubbly and golden.
- Allow to cool slightly before serving.
Notes
- For an extra zing, consider adding a dash of cayenne pepper to the crab mixture.
- You can swap the crab for cooked shrimp or chicken for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg