Thai-Style Crab Salad in Avocados Recipe - Low Carb & Healthy
Low carb recipe for Thai-Style Crab Salad in Avocados which belongs to the Salads recipe category.
- 1 ripe black avocado
- 3 tablespoons (45 ml) lime juice, divided
- 1 can (6 ounces, or 170 g) crabmeat, or 6 ounces cooked lump crabmeat
- 1 teaspoon lemon juice
- cup (60 g) mayonnaise
- 2 tablespoons (8 g) chopped cilantro
- 1 scallion, thinly sliced
- teaspoon pepper, or to taste
- Salt, if desired
Split the avocado in half, remove the seed, and sprinkle the cut surfaces with 1 tablespoon (15 ml) of the lime juice to prevent browning.
Combine the crabmeat, remaining 2 tablespoons (30 ml) lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper, and salt in a mixing bowl and mix well.
Stuff into the avocado halves, piling it high.
Garnish with extra cilantro, if desired, and serve.
Each with 9 grams of carbohydrates and 5 grams of fiber, for a total of 4 grams of usable carbs and 20 grams of protein. This salad also provides 932 milligrams of potassium and 110 milligrams of calcium.