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1
In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.) But will it curdle? Given the right circumstances, such as the addition of acids or heat, any milk or cream product will curdle (meaning the curd protein coagulates and forms clumps). The greater the fat content of the milk or cream, the more it will resist curdling. I use a light cream with a 12% fat content, much like what is also called half- and- half, and have never had a problem with curdling when adding lemon juice to the cream.
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2
Combine all the ingredients in a jar. Cover, shake to blend. (Store the salt mixture, sealed in a jar, at room temperature for up to 1 month. After that the flavors will begin to fade.)
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3
In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.
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4
In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.
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5
Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads. Serve with the toast.
