Crab Salad with Aioli
Crab meat gives this salad plenty of protein and a delicate seafood flavor, while zucchini and sweet pepper add bulk without much carbohydrate load. The aioli makes the dish more satisfying and ties the fresh vegetables together with the tender crab very well.
Slice the zucchini (70 g) into long thin ribbons, cut the bell pepper (40 g) into thin strips, and tear the romaine lettuce (30 g) into bite-size pieces. Check the crab meat (80 g) for firm shell-like plates and remove them if needed.
For the aioli, place the egg yolk (18 g), garlic (6 g), sugar-free mustard (3 g), lemon juice from part of the lemon (15 g), allulose (5 g), sunflower oil (100 g), and table salt (2 g) into a tall container. Blend with an immersion blender until thick and creamy.
Combine the vegetables with the crab meat, add about 25-30 g of aioli, and toss gently so the leaves stay intact. Serve at once, and keep the remaining sauce chilled for other fish or vegetable dishes.
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