A remarkably easy and flavourful low carb recipe from the new cookbook, Quick & Easy Ketogenic Cooking. Dairy-free and paleo-friendly too!
Well, she’s done it again, folks. Maria Emmerich has created a stunning ketogenic cookbook that you need to add to your collection now. And by now, I mean NOW. As in get off your duff this moment and go purchase this book.
Maria and I go way back and I count her as one of my good friends. That said, I am not giving her cookbook a glowing review just because I happen to like her and think she’s got a good heart. It really is a lovely book full of delicious recipes. The photography is stunning and the instructions are easy to follow. Which is as it should be for a book named Quick & Easy Ketogenic Cooking! I love the premise of this book because it is accessible to everyone, even the novice home cook. Starting a low carb diet is daunting enough but if you aren’t a confident cook, it’s twice as scary. This is a book that seeks to break down those barriers and get everyone eating healthfully without having to spend hours a day in the kitchen.
And I love that she shares some of her personal story here, how she and her husband, Craig, became an insta-family when they adopted two (gorgeous!) baby boys from Ethiopia. Anyone who’s ever cared for babies and small children can appreciate how difficult getting a healthy meal on the table becomes. You may get a few moments while they nap, but you’re exhausted too and can’t risk them waking up in the middle of some difficult gourmet recipe. So Maria swears that many of these recipes can be made with one hand, the other hand being free for comforting small children.
Now, I didn’t try to make this recipe with one hand. I’ve had my children and I don’t relish going back to the times when I couldn’t use both hands in the kitchen. But there are still times when I need to make a quick and easy dinner that still satisfies. So I chose to make her Crab Stuffed Avocado because everything about it appealed to me. California avocados are in season and I am trying to make the most of them! Plus filling them with delicious seafood flavoured with lime and cilantro? Yep, that’s my groove. Now, I gave mine a spicy little twist by adding sriracha instead of the suggested Goddess Dressing in Maria’s book. I also found I had to use two cans of crabmeat but that’s because I did not have lump crab. I think lump crabmeat (as pictured in Maria’s cookbook, so I am pretty sure that’s what she used) would be better here. As I had the finely shredded crab meat, I found the mayo overpowered it a bit. If that’s all you can find, then I suggest cutting back the mayo to 2 tablespoon or using two cans as I did.
Crabbed Stuffed Avocado With Lime
- ¼ cup avocado oil mayonnaise
- 3 tablespoon plus 1 teaspoon fresh lime juice divided
- 2 tablespoon diced onion
- 2 tablespoon chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt
- Ground pepper to taste
- 1 6- oz can crab meat preferably lump crab meat
- 1 ripe California Avocdo halved and pitted
- Lime wedges for serving
- Dash hot sauce or sriracha (optional, my own addition!)
- In a medium bowl, combine the mayonnaise, 3 tablespoon lime juice, onions, cilantro, cumin, salt, and pepper. Gently fold in the crabmeat. Adjust seasoning to taste
- Brush avocado halves with remaining lime juice to prevent browning.
- Place avocado halves, cut side up, on plates. Mound the crab salad into each avocado half. Serve with lime wedges and a drizzle of hot sauce, if desired.