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
Find it online: https://daniellewalker.com/california-roll-stuffed-avocados/