Zucchini Crab Melts

Why This Is Strictly Keto

A crab melt usually sits on toasted bread or an English muffin. Here halved zucchini replaces the bread, and the topping is just crab, mayonnaise, cheddar, bell pepper and lemon — no breadcrumbs or fillers.

Ingredients

• 2 medium zucchini, halved lengthwise
• 8 ounces (225 g) lump crab meat, drained
• ⅓ cup (80 g) mayonnaise
• 1 cup (115 g) shredded cheddar cheese, divided
• ¼ cup finely diced red bell pepper
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Prep the zucchini: Heat the oven to 400°F (200°C). Scoop out a shallow channel from each zucchini half, brush with olive oil and place on a baking sheet.

2. Make the filling: In a bowl, combine the crab, mayonnaise, half the cheddar, bell pepper, scallions, lemon juice, salt and pepper.

3. Fill: Spoon the crab mixture into the zucchini halves and sprinkle with the remaining cheese.

4. Bake: Bake for 18–20 minutes until the zucchini is tender and the top is bubbling and golden. Serve warm.

Nutritional Info (per serving, approximate)

Tips

• Pat the crab meat dry with paper towels so the topping does not turn watery in the oven.
• Slice the stuffed halves into rounds to serve them as party appetizers.
• Broil for the last 2 minutes for deeper browning on the cheese.