Segment your your pomelo (or grapefruit and oranges), pull apart gently into small pieces and set aside.
In a small frying pan saute your shallots and garlic in a little bit of olive oil or coconut oil just until aromatic. Set Aside to cool.
In a medium bowl, add your chopped gluten-free imitation crab-meat or fresh steamed crab meat, picked over for shells. Add the cooled shallots and garlic, pomelo, olive oil (melted coconut oil), lemon juice, chili peppers and salt and pepper to taste. Toss gently to incorporate ingredients. Set aside.
Cut your avocados in half. Carefully remove the pit a small teaspoon full of the the avocado meat to give more room for the Thai Pomelo Crab Salad. That extra spoonful is a treat for the cook of course! Sprinkle the juice of the lemon inside the avocado to prevent the oxidation process from occurring. Season with salt and pepper as desired.
Place a few mounding tablespoons of Thai Pomelo Crab Salad in the center of the avocado and mound up high. Enjoy!
***You can make your Thai Pomelo Crab Salad up to 24 hours in advance. Cut your avocados in half and sprinkle with lemon juice just before you are ready to serve.