Crab and avocado bruschetta

Dry the keto bread (2 slices) in a pan or in the oven at 180°C for 5–7 minutes until golden brown.

Shred the crab meat (100 g) with a fork. Finely chop the sun-dried tomatoes (3–4 pieces).

Mix the crab with the sun-dried tomatoes and homemade mayonnaise (2–3 tbsp). Season with salt and add freshly ground black pepper to taste.

Slice the avocado (1/2 piece) thinly. Finely chop the green onion (a few stalks).

Spread a thin layer of mayonnaise on the bread. Place the lettuce leaves (a few pieces). Add the avocado slices. Top with the crab mixture with mayonnaise. Sprinkle with green onion. Serve immediately after preparation.

For a richer flavor, add a bit of lemon juice to the crab mixture.