Crab & Avocado Duet

1. 1

   Pit and peel the avocado and cut it into 1/2-inch chunks.

2. 2

   In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste.

3. 3

   In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.

4. 4

   Add crabmeat and toss.

5. 5

   Stand an empty 15-ounce can with both top and bottom removed on a serving plate.

6. 6

   Scoop a quarter of the avocado into the can.

7. 7

   Place 1/4 of the crabmeat on top and press down gently into the mold.

8. 8

   Gently pull the can off the avocado and crab mixture.

9. 9

   Garnish with a half teaspoon of chives.

10. 10

    Repeat with the remaining 3 servings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.