Crabmeat Salad Stuffed Avocados

1. 1

   In a mixing bowl, whisk together the Dijon and red wine vinegar.

2. 2

   Slowly whisk in the olive oil, and season with salt and pepper.

3. 3

   To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives.

4. 4

   Stir to combine.

5. 5

   Season to taste with salt and pepper.

6. 6

   Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown.

7. 7

   Using a small spoon, scoop out the pit.

8. 8

   Also scoop out about 1/3 of the fruit from the center of each avocado half.

9. 9

   Add the scooped-out avocado to the crabmeat salad and stir to combine.

10. 10

    Stuff each avocado with the crabmeat salad.

11. 11

    Sprinkle the remaining chives over each half and serve.

* Per serving · 4 servings · Values may vary.