In a large mixing bowl, combine the cooked crab with the finely chopped onion, celery, pimentos, dijon, vegan mayo, celery seed, lime juice, salt and pepper. Using a wooden spoon or rubber spatula, gently mix together.
Cut the avocados in half and remove the seed. Drizzle the inside of each avocado with a little squeeze of lime juice.
Fill the center of the avocado halves with the crab salad.
Serve the crab stuffed avocados on a platter and garnish with micro sprouts.