California Spicy Crab Stuffed Avocado

These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furikake and drizzled with soy sauce. I’ve had this idea in my head all week, I wasn’t exactly sure how it would come out but I’m obsessed with them, they came out so good!
Servings: 2 yield(s)
Prep Time: 10 mins
Total Time: 10 mins
  • 2 tbsp light mayo, I used Hellmans *for whole30 use compliant mayo
  • 2 tsp sriracha, plus more for drizzling
  • 1 tsp chopped fresh chives
  • 4 oz lump crab meat
  • 1/4 cup peeled and diced cucumber
  • 1 small Hass avocado, about 4 oz avocado when pitted and peeled
  • 1/2 tsp furikake, I like Eden Shake or use sesame seeds
  • 2 tsp gluten-free soy sauce, coconut aminos for whole30/paleo
  1. In a medium bowl, combine mayo, sriracha and chives.
  2. Add crab meat and cucumber and chive and gently toss.
  3. Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  4. Fill the avocado halves equally with crab salad.
  5. Top with furikake and drizzle with soy sauce.