Ingredients:
8 ounces lump crabmeat
2 tablespoons mayonnaise
1/2 teaspoon fresh lemon juice
2 teaspoons chopped fresh tarragon leaves
1 plum tomato, seeded and chopped
1 avacado, pitted and chopped, skin reserved
1 cup salad greens
chopped chives for garnish
Preparation:
In a medium non-reactive bowl, combine all ingredients except the salad greens and chives, taking care not to break up the crab as it it stirred. Mounds the greens in 2 halves of the hollowed out avacado and top with the crab salad. Garnish with chopped chives and serve chilled. Recipe obtained from The FoodNetwork, Emeril Lagasse.
