Recipes | Fruits From Chile
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¼ pound fresh lump crabmeat

2 tablespoons good-quality mayonnaise

1 teaspoon lemon juice + more for garnish

1 teaspoon finely grated lemon zest + more for garnish

½ teaspoon mustard

1 tablespoon minced celery

1 teaspoon finely chopped chives + more for garnish

pinch of red pepper flakes

freshly ground black pepper

3 ripe, but firm, avocados

For garnish: fresh mint or tarragon leaves, minced chives, lemon zest, flaky sea salt, and fresh lemon


In a medium bowl, combine crab with mayo, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon fresh lemon zest, mustard, celery, one teaspoon chives, red pepper flakes, and a generous grind of black pepper.

Slice each avocado in half, and remove the pits. Brush the avocado flesh with lemon juice. Scoop the crab salad into the avocado halves. Top with a light scattering of fresh herbs, minced chives, lemon zest and flaky sea salt. Serve each avocado half with a wedge of lemon to squeeze over the top just before diving in.

(Serves 6)