California Roll Stuffed Avocados - Danielle Walker

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!

California Roll Stuffed Avocados on an oval shaped platter California Roll Stuffed Avocados on a white oval shaped platter

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 

Gluten-Free Poke Bowl with Sesame-Ginger Sauce

Hawaiian Ceviche

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California Roll Stuffed Avocados

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Danielle
  • 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.


California Roll Stuffed Avocados


  1. Natasha de Sousa says:

    This is so simple and delicious and it looks so good! It looks like a meal from a restaurant! I whipped it up in 10mins and felt so good about my kids eating a healthy delicious meal on a night where I had very little time to prepare dinner.

  2. Crystal Hatcher says:

    Would another meat substitute work? Maybe like salmon or tuna? We have shellfish and egg allergies in the home so I would also have to make an egg free mayo but this sounds good.

  3. Lindsay says:

    I halved this recipe and made it to eat for my own lunch today – FANTASTIC, and very quick and easy to put together! One half an avocado topped with some of the crab mixture was very filling, so now I have lunch for tomorrow as well. It’s impressive enough to serve to company as a salad course – and I plan to! I used fresh lump crabmeat from Sprouts and it was perfect. Fresh crab is incredibly expensive, so it’s worth noting that even halving the crab mixture recipe, I had plenty to top four avocado halves.

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