Avocado stuffed with Crab Salad

By chezus

Ingredients

• 1/4 pound fresh crab, picked over to remove an shells
• 2 tablespoons mayonnaise
• 2 teaspoons chives, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Pimiento Piquillo or regular cayenne pepper
• kosher salt

Preparation

Step 1

In a small bowl, mix the crab with the chives and mayonnaise; set aside. In another small bowl, add the olive oil, lemon juice and pimiento piquillo and whisk to combine. Season to taste with the kosher salt.

Cut the avocado in half, remove the pit and gently remove the outer shell. Stuff with half of the crab mixture. Drizzle the olive oil dressing over the top. Serve. Eat.