California Roll Stuffed Avocados - Danielle Walker Print

California Roll Stuffed Avocados

5 from 1 reviews


  • 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