Crab-Stuffed Avocados (Paleo)

Combine olive oil, lemon juice, ground mustard, onion salt, garlic salt, sea salt, and crab meat in a bowl. Mash the mixture with a fork. Chill in the refrigerator for 30 minutes to 1 hour. If chilling for a longer period, cover mixture after an hour to prevent drying out.

Just before serving, halve the avocados and remove the pit. Scoop the crab mixture into each half. If you have a melon baller it would work well here, as would a rounded measuring spoon (1-tablespoon is a good size).

Top with onions and tomatoes. Sprinkle a dash of pepper on each avocado half. Serve immediately.