Ingredients
Crab Filling
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1 cup Lump Crabmeat
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6 Green Onions, finely chopped
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1 Jalapeño (raw), finely diced
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1 tsp Garlic Powder
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¼ cup Mayonnaise
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1 tsp Salt
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To taste Ground Pepper
Fried Avocado
Directions
Prepare the Crab Filling
Finely chop the green onions and jalapeño.
Shred the lump crab meat gently with a fork.
Combine crab meat, onions, jalapeño, garlic powder, salt, and mayonnaise.
Mix gently and season with pepper. Set aside.
Make the Batter
Separate the egg whites and whisk until frothy.
Add baking powder, yolks, coconut flour, and almond flour.
Whip until light and airy.
Prep and Fry the Avocados
Cut avocados in half and remove pits.
Dust each half with almond flour.
Heat canola oil to 350°F (175°C).
Dip in batter and fry 30 seconds per side until golden.
Drain on paper towels.
Assemble and Serve
Fill the pit cavity with crab mixture.
Serve warm with salad or a drizzle of lime juice.
Recipe Note
Tips
• For extra crunch, double-dip the avocado in almond flour before frying.
• Substitute avocado oil for canola oil for a more keto-pure option.
• The crab filling can be made ahead and stored in the fridge for up to 24 hours.
FAQs
Can I bake this instead of frying?
Yes! Brush the battered avocado with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway through for even crispness.
Can I use canned crab meat?
Absolutely. Just make sure to drain it thoroughly and pat dry before mixing — this keeps your filling from getting watery.
How do I store leftovers?
Store fried avocado halves and crab filling separately. Reheat avocado halves in an air fryer or oven for best texture, then fill before serving.
Nutrition
Nutrition
- Serving Size
- 1/2 Avocado
Amount/Serving
% Daily Value
- Fat
- 28.6 grams
- Carbs
- 11.6 grams
- Fiber
- 7.6 grams
- Protein
- 11.8 grams
