Serving Size: 2 (4 shown)
- 1 large avocado, halved and seeded
- 1 cup lump crabmeat
- 1 hardboiled egg, chopped
- ¼ cup red onion, diced
- 2 tsp. fresh chives
- ½ tsp. fresh tarragon
- ¼ tsp. Dijon mustard
- ½ tsp. lemon juice
- 1 ½ Tbsp. mayonnaise (can substitute with pureed avocado)
- 1 ½ Tbsp. sour cream
- Kosher salt and freshly ground pepper
In a medium bowl, lightly toss crabmeat, egg, onions, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until coated. Season with salt and pepper to taste. Spoon crab mixture onto avocado halves, garnish as desired and serve immediately.
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