Asian Avocado Crab Bowl
The BEST Asian Low-Carb/Keto recipe for Avocado Crab Bowl . Enjoy the this seafood fusion at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Total Time 5 minutes
- 6 oz Crab Meat shredded or lumps
- 1 Whole Avocado
- 1/8 tsp Salt
- 1 Stalk Green Onion
- 2 tbsp Kewpie Mayo
- 2 tsp Soy Sauce
- 1/8 tsp Sesame Seeds
Gather all the ingredients.
Open can of crab meat and drain out water very well.
Finely chop green onions and add to a mixing bowl.
Add crab, Kewpie mayo, a sprinkle of salt, soy sauce to mixing bowl and mix well.
Cut avocado in half and de-pit as shown (here is how we cut our avocados).
Spoon the outer bowl of the avocado along its edge and the avocado should fall out in 1 piece. Cut avocado into small 1/4 x 1/4 cubes. Save avocado shell for the bowls.
Add cube avocados in mixing bowl and gently mix just enough to combine. You still want the avocado to be chunky, not mashed.
Fill the crab avocado mix in the empty avocado shells and sprinkle optional sesame seeds on top.