Pick all shells out of crab meat, and toss with mayo, mustard, horseradish, red onion, lemon juice, and salt.  Slice zucchini into thin, long strips.  Puree basil, garlic, and oil in blender.  Toss zucchini with basil mix.  Grill or panini-press zucchini until soft but not mushy.  Cool completely.

In medium sauce pot, reduce orange juice, zest, and wine until it is less than 1/4 cup.  Whisk in cold butter piece by piece.  At the last minute, cut the avocado in half.  Stuff each half with crab meat.  On plate, pour a small circle of orange butter.  Roll zucchini up and place on top of butter.  Place avocado on top of zucchini.


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