I am officially getting ready to launch my 5th cookbook! I’m revealing the cover this Saturday over on my Instagram with a massive giveaway, so keep an eye out on my socials for all the details! I am so excited for it to finally be in your hands in September! We went to print a few weeks ago, and now it’s time to get into launch mode which is going to keep me nice and busy for a bit. Easy lunches that are fresh and healthy will be needed, and this California Roll Stuffed Avocados is one of my favorites.
It is a clean, paleo-friendly twist on the classic California Rolls you would get at your favorite sushi place. This version uses real crab and is completely gluten-free and grain-free. California rolls are usually people’s first foray into sushi because they’re cooked and have a fairly neutral fish flavor. Buttery crab is also never a bad thing! Most sushi restaurants use imitation crab, which often has wheat in it.
I have a hand roll version of this in Eat What You Love, but lately, I’ve been using this recipe and skipping the rolling stage. I stuff it in an avocado and sprinkle Furikake, a Japanese seaweed and sesame mix, over top or chop up a pack of my kid’s seaweed snacks. Since we do not eat iodized salt in our diets, I try to add at least one pack of seaweed snacks a week to our diet for iodine and this recipe does the trick! As a California girl, I can really only recommend fresh crab, so if it isn’t in season, fresh chicken or a can of tuna are my favorite subs!
More Crab and Fish recipes:
If you are looking for more Spring and Summer fresh fish recipes below are some of my favorites!
California Hand Rolls- page 60 Eat What You Love
Crab Cakes with Remoulade Sauce- page 200 Eat What You Love
Summer Shrimp Rolls- Page 196 Meals Made Simple
Crab and Asparagus Linguine- page 200 Meals Made Simple
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California Roll Stuffed Avocados
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 7 minutes
- Yield: 2-4 servings 1x
- Category: lunch
- Cuisine: Japanese
- 2 avocados, halved and pitted
- 2 cups cooked crabmeat (about 1 pound), picked through for shells
- 2 Persian cucumbers, chopped
- 1⁄4 cup mayonnaise
- 1/2 teaspoon unseasoned rice vinegar or apple cider vinegar
- 1⁄2 teaspoon fine sea salt
- 1⁄2 teaspoon dry mustard powder
- 4 sheets nori or roasted seaweed
- 1 tablespoon Stir-Fry Sauce (optional)
Gently combine the crabmeat, cucumbers, mayonnaise, vinegar, salt, and mustard in a bowl. Fill the cavities of the avocado with the crab mix. Chop the nori and sprinkle over top. Drizzle with stir-fry sauce if desired and serve cold.
Make it ahead – fresh crab doesn’t last long, but you can mix the crab portion and store, tightly wrapped in the refrigerator for up to 2 days. Cut the avocados just before serving.
Keywords: lunch, dinner, seafood, crab, Danielle Walker, against all grain, paleo