First, instead of zucchini, I had a leftover summer squash from our farm share last week. I spiralized it using the smallest setting, and sautéed using a bit of olive oil and a lemon pepper blend.
Next, you blend the sauce ingredients in a food processor. I substituted lemon for the lime listed in her recipe.
Finally, toss the sauce with the veggie noodles and add in the crab!
1/2 cup jumbo lump crab meat (I used a can of Trader Joe’s)
1 summer squash, spiralized, noodles trimmed
For the sauce:
1 avocado, peeled and pitted
¼ teaspoon grinded sea salt
pepper, to taste
1 small jalapeno, sliced (seeds included)
1 lemon, juiced
1 garlic clove, minced
1 tablespoons chopped cilantro + more to garnish
2 teaspoons extra virgin olive oil
Place all of the sauce ingredients into a food processor. Pulse until creamy. Taste and adjust if necessary.
Place the squash noodles into dying pan and sauté for about 5 minutes. Add the avocado sauce and toss until combined. Add in the crab and toss again.
Divide into bowls and garnish with cilantro.