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1
In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration.
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2
Refrigerate until chilled, 30 minutes to 1 hour.
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3
In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard, and salt.
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4
Gently fold in the crabmeat so as to not break the lumps.
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5
Adjust the seasonings to taste.
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6
Cover and refrigerate until ready to assemble.
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7
In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado.
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8
Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce.
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9
Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes.
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10
Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons.
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11
Serve immediately.
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12
In a food processor, pulse the egg and vinegar for 10 seconds.
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13
Add the roasted pepper, garlic, parsley, salt, and cayenne and pulse until smooth.
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14
With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion.
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15
Adjust the seasoning, to taste.
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16
Transfer to a clean container, cover, and refrigerate until ready to use.
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17
(The mayonnaise will keep for up to 1 day.)
