Avocado Crab Zoodles

Looking for a quick, easy lunch, I hopped onto the inspiralized website and came across Ali’s crab zucchini pasta. Having most of the ingredients on hand, I decided to give it a try.

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.

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